Yield: 6 Servings
|1||Beef Flank Steak (1 1/2 - 2 pounds)|
|Orange Slices and Rosemary Sprigs, garnish|
|1 cup||Teriyaki marinade; prepared|
|½ cup||Chopped onion|
|⅓ cup||Fresh orange juice|
|1 tablespoon||Chopped fresh rosemary|
|1 tablespoon||Dark sesame oil|
|1||Clove garlic; crushed|
1. In medium shallow dish, combine marinade ingredients, adding pepper, as desired; whisk until blended. Remove and reserve ¾ cup for basting.
2. With sharp knife, lightly score both sides of beef steak in a criss-cross pattern. Place steak in remaining marinade in dish, turning to coat. Cover and marinate in refrigerator for 30 minutes, turning once.
3. Remove steak from marinade; doscard marinade. Place steak on grid over medium ash covered coals. Grill, uncovered, 17-21 minutes for medium rare to medium doneness, basting occasionally with reserved ¾ cup marinade and turning once.
4. Place remaining basting marinade in small saucepan, place on grid of grill and bring to a boil. Meanwhile carve steak diagonally across the grain into thin slices; arrange on platter. Spoon hot marinade over beef, as desired. Garnish with orange slices and rosemary sprigs.
NOTES : May be broiled indoors as well. Place meat 2-3 inches from broiler element. Broil 13-18 minutes, basting occasionally with reserved ¾ cup marinade and turning once.
Recipe by: Texas Beef Council Posted to KitMailbox Digest by Leon & Miriam Posvolsky <posvolsk@...> on Jul 11, 1997