Teriyaki Flank Steak
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 215 |
| pro | 26 g |
| total fat | 10 g |
| sat. fat | 4 g |
| carb | 3 g |
| fibre | 0 g |
| chol | 46 mg |
| sodium | 400 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 14 |
| folate | 4 |
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.
Ingredients
- 1-1/2 lb flank marinating steaks, 3/4 inch (2 cm) thick
- Teriyaki Marinade:
- 1/4 cup tamari soy sauce or soy sauce
- 2 tbsp packed brown sugar
- 4 tsp minced gingerroot
- 4 tsp dry sherry
- 1 tbsp sesame oil
- 2 tsp minced coriander root or coriander stems
- 1 tsp minced hot pepper
- 2 cloves garlic, minced
- 1/4 tsp pepper
Preparation
Teriyaki Marinade: In large glass dish, whisk tamari, sugar, ginger, sherry, oil, coriander root, hot pepper, garlic and pepper. Add steak, turning to coat. Cover and marinate in refrigerator, turning occasionally, for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Place steak on greased grill over medium-high heat; brush with marinade and discard remainder. Close lid and grill, turning once, until medium-rare, 12 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing thinly across the grain on the diagonal.
Place steak on greased grill over medium-high heat; brush with marinade and discard remainder. Close lid and grill, turning once, until medium-rare, 12 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing thinly across the grain on the diagonal.
Source : Canadian Living Magazine: June 2006; Get Grilling: Summer 2007
- Keywords : Main Course; Steak; Soy sauce; Grill/Barbecue; Brown sugar; Ginger;
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