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La Belle Cuisine
Pacific Rim Glazed Flank Steak
Saveur Issue #26
Saveur - One Year Subscription
Serves 4 – 6
"This grilled steak is the perfect main course
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 tablespoon dark sesame oil
1 large clove garlic, crushed and peeled
One 2-pound beef flank steak
1. In medium, shallow dish, combine teriyaki marinade, onion,
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, 17–21 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.
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