Pacific Rim-Glazed Flank Steak
1 ½ to 2 pounds flank steak
Marinade
1 cup prepared teriyaki marinade and sauce
½ cup chopped onion
1/3 cup honey
1/3 cup fresh orange juice
1 tablespoon chopped fresh rosemary
1 tablespoon dark sesame oil
1 large clove garlic, crushed
pepper (to taste)
1. In small bowl, combine marinade ingredients. If desired, remove 3/4 cup for basting.
2. Place steak and remaining marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 30 minutes; if the steak is not completely covered in marinade, turn once half-way through marinating time.
3. Remove steak from marinade; discard used marinade. Place steak on grilling grid over ash covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness; baste with reserved marinade and turn occasionally to prevent charring.
4. Place remaining basting marinade in a small sauce pan and bring to a full boil. Remove steak and carve diagonally across the grain into thin slices. Spoon hot marinade over beef.
Makes 6 to 8 servings
Steak Rubs
Easy Greek-Style Rub
2 tsp garlic powder
2 tsp dried oregano
½ tsp pepper
Southwestern Rub
1 ½ tsp chili powder
1 tsp garlic powder
½ tsp oregano leaves, crushed
¼ tsp ground cumin
Garlic-Thyme Rub
1-2 Tbsp cracked black pepper
2 cloves garlic, minced
2 tsp dried thyme leaves
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