Yield: 6 Servings
Measure | Ingredient |
---|---|
1 \N | Beef Flank Steak (1 1/2 - 2 pounds) |
\N \N | Orange Slices and Rosemary Sprigs, garnish |
1 cup | Teriyaki marinade; prepared |
½ cup | Chopped onion |
½ cup | Honey |
⅓ cup | Fresh orange juice |
1 tablespoon | Chopped fresh rosemary |
1 tablespoon | Dark sesame oil |
1 \N | Clove garlic; crushed |
\N \N | Pepper |
MARINADE
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