Pacific Rim Glazed Flank Steak

Many thanks to BobbyB for sharing this recipe with me. It was delicious!
Marinating



On the egg



Garnished



Plated



Recipe


Pacific Rim Glazed Flank Steak

SERVES 4 to 6

This grilled steak is the perfect main course for casual summer entertaining.
It won Chris Freymuller the $25,000 grand prize in a National Beef Cook-Off.

1 cup prepared teriyaki marinade
1/2 cup chopped onion
1/3 cup honey
1/3 cup fresh orange juice
1 tbsp. dark sesame oil
1 large clove garlic, crushed and peeled
Pepper
1 2-lb. beef flank steak
Orange slices
Rosemary sprigs

1. In medium, shallow dish, combine teriyaki marinade, onion, honey, orange juice, oil, garlic, and pepper to taste; whisk until blended.
Remove and reserve 3/4 cup of marinade for basting.

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

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

This article was first published in Saveur in Issue #26