| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indo | Barbecue, Bbq, Beef | 6 | Servings |
INGREDIENTS
| 1 | Beef Flank Steak (1 1/2 – 2 pounds) | |
| Orange Slices and Rosemary Sprigs, garnish | ||
| 1 | c | Teriyaki marinade; prepared |
| 1/2 | c | Chopped onion |
| 1/2 | c | Honey |
| 1/3 | c | Fresh orange juice |
| 1 | tb | Chopped fresh rosemary |
| 1 | tb | Dark sesame oil |
| 1 | Clove garlic; crushed | |
| Pepper |
INSTRUCTIONS
MARINADE 1. In medium shallow dish, combine marinade ingredients, adding pepper, as desired; whisk until blended. Remove and reserve 3/4 cup for basting. 2. With sharp knife, lightly score both sides of beef steak in a criss-cross pattern. Place steak in remaining marinade in dish, turning to coat. Cover and marinate in refrigerator for 30 minutes, turning once. 3. Remove steak from marinade; doscard marinade. Place steak on grid over medium ash covered coals. Grill, uncovered, 17-21 minutes for medium rare to medium doneness, basting occasionally with reserved 3/4 cup marinade and turning once. 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. NOTES : May be broiled indoors as well. Place meat 2-3 inches from broiler element. Broil 13-18 minutes, basting occasionally with reserved 3/4 cup marinade and turning once. Recipe by: Texas Beef Council Posted to KitMailbox Digest by Leon & Miriam Posvolsky <posvolsk@centroin.com.br> on Jul 11, 1997
A Message from our Provider:
“You can spurn God’s love for only so long”