Pacific Rim Glazed Flank Steak

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #31865

April 25, 2019



"This "Best of Beef" recipe won the $25,000 grand prize in the 1997 National Beef Cook-Off for Chris Freymuller of Salt Lake City, Utah."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (432.2 g)
  • Calories 550.8
  • Total Fat - 17.9 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 156.5 mg
  • Sodium - 2973.2 mg
  • Total Carbohydrate - 42.2 g
  • Dietary Fiber - 2.1 g
  • Sugars - 37.9 g
  • Protein - 54.9 g
  • Calcium - 114.5 mg
  • Iron - 5.9 mg
  • Vitamin C - 13.3 mg
  • Thiamin - 0.2 mg

Step 1

In a medium shallow dish, combine teriyaki marinade, onion, honey, orange juice, oil, garlic and pepper to taste; whisk until blended. Reserve 1 cup for basting.

Step 2

With sharp knife, lightly score both sides of flank steak in a crisscross pattern. Place steak in marinade dish, turning to coat. Cover with plastic wrap and marinate in refrigerator 30 minutes, turning once.

Step 3

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes from medium rare to medium doneness, basting occasionally with reserved marinade and turning once.

Step 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.

Tips & Variations


No special items needed.

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