Grilled Asian Flank Steak

By Addie

“I remember catching fireflies as a child and smelling this steak cooking on the grill.”

Ingredients

• 1/3 cup orange juice
• 3 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon molasses
• 1 tablespoon ketchup
• 1 teaspoon Worcestershire sauce
• 2 cloves garlic, minced
• 1/4 teaspoon celery seed
• 1/4 teaspoon dried dill
• 1 flank steak (about 2 pounds), trimmed

Preparation

Step 1

Combine orange juice, soy sauce, lemon juice, molasses, ketchup, Worcestershire sauce, garlic, celery seed and dill in a medium bowl and mix well.

Pour orange juice mixture over steak in a shallow bowl, turning to coat steak; cover. Chill, turning steak occasionally, for 6 hours.

Preheat the grill to medium.

Drain the steak, reserving marinade. Grill steak 8 inches from the heat until done to taste, about 8 to 10 minutes per side for medium. Let stand for 10 minutes.

Cut steak across the grain into 1/2-inch-thick slices. Arrange on a serving platter and keep warm.

Place reserved marinade in a small saucepan. Bring to a boil over medium-high heat. Simmer, stirring continually, until reduced by half, about 5 minutes. Serve with the steak.