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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Teriyaki sauce, Chinese five-spice powder, ginger and sesame oil combine in this overnight marinade that gives plenty of Asian flair to grilled flank steak. Nancy Fairless of Clifton, New Jersey Ingredients:
1-1/2 pounds beef flank steak |
3/4 cup reduced-sodium teriyaki sauce |
2 tablespoons sesame oil |
2 tablespoons minced fresh gingerroot |
5 garlic cloves, minced |
1/2 teaspoon chinese five-spice powder |
1/4 teaspoon pepper |
2 green onions, thinly sliced |
Directions:
1. Score the surface of the steak with shallow diagonal cuts, making diamond shapes. In a small bowl, combine the teriyaki sauce, oil, ginger, garlic, five-spice powder and pepper.
2. Pour 2/3 cup marinade into a large resealable plastic bag; add the steak and green onions. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.
3. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), brushing occasionally with reserved marinade. Yield: 6 servings.
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