Wednesday, October 3, 2012

Pacific Rim Glazed Flank Steak



  • 1 (1-1/2 to 2 pound) beef arm steak
  • Marinade:
  • 1 cup prepared teriyaki marinade
  • 1/2 cup chopped onion
  • 1/3 cup honey
  • 1/3 cup fresh orange juice
  • 1 tbsp chopped fresh rosemary  
  • 1 tbsp dark sesame oil
  • 1 clove garlic, crushed
  • pepper, to taste
  • Instant brown rice
  • Dole Asian crunch salad mix
  • fresh pineapple                                                                                                                                                                                                                                                                                                                        
  • In medium shallow dish, combine marinade ingredients, adding pepper, as desired; whisk until blended. Remove and reserve ¾ cup for basting.
  • With sharp knife, lightly score both sides of beef steak in a crisscross pattern. Place steak in remaining marinade in dish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning once.
  • Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, basting occasionally with reserved ¾ cup marinade and turning once.
  • Place remaining basting marinade in small saucepan; bring to a boil. Meanwhile carve steak diagonally across the grain into thin slices; arrange on platter. Spoon hot marinade over beef, as desired.

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