BACKYARD FLANK STEAK TERIYAKI
This sweet-and-salty steak comes from the writer Jeff Gordinier's mother, who cooked it on a grill on their patio in California, under the grapefruit tree, after having soaked for hours in her teriyaki marinade. But marinated flank steak is such a foolproof crowd-pleaser that it can translate to any American topography. Serve in high summer as the sun goes down and the temperature drops.
Provided by Jeff Gordinier
Categories dinner, easy, meat, steaks and chops, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Whisk together the oil, soy sauce, brown sugar, garlic, ginger and pepper in a large bowl. With the tip of a knife, lightly score the surface of the steak in a crisscross pattern. Immerse the steak in the marinade and refrigerate for several hours, turning it over now and then.
- Prepare a grill. When it is hot, place the steak on the grill, shaking off excess marinade first. Cook roughly 4 minutes on each side for medium rare. Let the steak rest for a few minutes, then slice it thinly, on the diagonal.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 38 grams, Carbohydrate 9 grams, Fat 47 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 842 milligrams, Sugar 8 grams, TransFat 0 grams
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