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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 lb flank steak
1/2 cup teriyaki sauce
1/4 cup onion, chopped
2 1/2 tbsp honey and orange juice
1/2 tbsp sesame oil
1 clove garlic
Orange slices
Rosemary sprigs
Salt and pepper
Toss the teriyaki sauce, onion, honey, orange juice, oil, garlic, and a big pinch of pepper into a blender. Process into very smooth. Set aside 1/2 cup of the marinade.
Place the meat on a cutting board. Score the steak on both sides in a crisscross pattern, then set the meat in a container just big enough. Pour the rest of the marinade until it completely covers the meat. Cover with plastic wrap and stash in the fridge for 30 minutes. Flip the meat after 15 minutes. Remove the steak and pat dry. Pour the unused marinade into a small saucepan over medium low heat. Discard the used marinade.
Heat a large skillet over high heat. Toss the meat on and cook for 3-4 minutes on each side for medium-rare. Bast them halfway through with some of the hot marinade. Real cooking times depend on the thickness of the steak. If the steak feels squishy then cook for a little more. Remove when done.
Let the steaks rest for five to ten minutes. Slice the steak across the grain into about 1/4-inch thick pieces. Plate the pieces, season with salt and more pepper, and spoon hot marinade over them. Garnish with orange and rosemary.
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GLAZED FLANK STEAK
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 lb flank steak
1/2 cup teriyaki sauce
1/4 cup onion, chopped
2 1/2 tbsp honey and orange juice
1/2 tbsp sesame oil
1 clove garlic
Orange slices
Rosemary sprigs
Salt and pepper
Toss the teriyaki sauce, onion, honey, orange juice, oil, garlic, and a big pinch of pepper into a blender. Process into very smooth. Set aside 1/2 cup of the marinade.
Place the meat on a cutting board. Score the steak on both sides in a crisscross pattern, then set the meat in a container just big enough. Pour the rest of the marinade until it completely covers the meat. Cover with plastic wrap and stash in the fridge for 30 minutes. Flip the meat after 15 minutes. Remove the steak and pat dry. Pour the unused marinade into a small saucepan over medium low heat. Discard the used marinade.
Heat a large skillet over high heat. Toss the meat on and cook for 3-4 minutes on each side for medium-rare. Bast them halfway through with some of the hot marinade. Real cooking times depend on the thickness of the steak. If the steak feels squishy then cook for a little more. Remove when done.
Let the steaks rest for five to ten minutes. Slice the steak across the grain into about 1/4-inch thick pieces. Plate the pieces, season with salt and more pepper, and spoon hot marinade over them. Garnish with orange and rosemary.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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