Thursday, October 2, 2008

Teriyaki Flank Steak

3/4 cup wine
3/4 cup soy sauce
1/4 cup and 2 tablespoons olive oil
1/4 cup and 2 tablespoons brown sugar
1/4 cup and 2 tablespoons grated fresh ginger root
3 cloves garlic, crushed
1-1/2 teaspoons ground black pepper
2-1/4 pounds beef flank steak
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In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper. Place steak in the bag, seal, and refrigerate 8 hours, or overnight.
Preheat an outdoor grill for medium-high heat.
Remove steaks from the bag, and discard marinade. Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness. The internal temperature should be at least 145 degrees F (63 degrees C) for rare. Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.

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