Glazed Flank Steak

By McLean

Ingredients

• 1 cup prepared teriyaki marinade
• 1 small onion, chopped
• 1/3 cup honey
• 1/3 cup orange juice
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon sesame oil
• 1 large garlic clove, crushed
• 1/2 teaspoon black pepper
• 1 (2 lb.) beef flank steak

Details

Servings 4

Preparation

Step 1

In a medium bowl, combine the teriyaki marinade, onion, honey, orange juice, rosemary, sesame oil, garlic, and pepper; whisk until blended. Reserve 1/2 cup marinade in a small bowl; set aside.

Using a sharp knife, lightly score both sides of steak in a crisscross pattern. Add steak to medium bowl, turning to coat with marinade. Cover and marinate 30 minutes in refrigerator, turning once.

Preheat oven to broil. Remove steak from marinade; discard used marinade. Place steak on a rimmed baking sheet and broil 6 to 7 minutes; turn steak and continue broiling for another 6 to 7 minutes for medium doneness.

Place the reserved 1/2 cup marinade in a small saucepan and bring to a boil over medium heat to sere as a sauce.

Meanwhile, place cooked steak on a cutting board and cut diagonally across the grain into thin slices. Transfer to a serving platter and spoon heated sauce over slices, as desired.