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Teriyaki Flank Steak

By The Canadian Living Test Kitchen

Geoff Jackson of Jackson's Meats in Vancouver likes the salty-sweet combination of soy and brown sugar for his favourite cut – flank steak. “The marinade should taste good as soon as you mix it,” he says.

Servings: 4 to 6

Ingredients:

1 flank marinating steak, 3/4 inch (2 cm) thick (about 1-1/2 lb/750 g)
Teriyaki Marinade:
1/4 cup (50 mL) tamari or soy sauce
2 tbsp (25 mL) packed brown sugar
4 tsp (20 mL) minced gingerroot
4 tsp (20 mL) dry sherry
1 tbsp (15 mL) sesame oil
2 tsp (10 mL) minced coriander root or stems
1 tsp (5 mL) minced hot pepper
2 cloves garlic, minced
1/4 tsp (1 mL) pepper

Preparation:

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