Teriyaki Flank Steak
Yield
6 servingsPrep
20 minCook
50 minReady
7 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, flank steak (london broil)
|
|
| ¼ | cup |
sherry
dry |
*
|
| ¼ | cup |
soy sauce, tamari
|
|
| ¼ | cup |
water
|
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 1 | tablespoon |
sugar
|
|
| ½ | teaspoon |
ginger root
grated |
|
| 1 | each |
garlic cloves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef, flank steak (london broil)
|
|
| 59 | ml |
sherry
dry |
*
|
| 59 | ml |
soy sauce, tamari
|
|
| 59 | ml |
water
|
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 15 | ml |
sugar
|
|
| 2.5 | ml |
ginger root
grated |
|
| 1 | each |
garlic cloves
minced |
|
Directions
Freeze steak for 20 minutes or until firm.
With sharp knife, slice across the grain into ¼ inch thick diagonal slices.
Arrange slices in shallow baking dish .
Combine remaining ingredients, pour over meat.
Cover; refrigerate several hours or overnight.
About 45 minutes before cooking, light the fire.
Place grill 4 inches above the coals.
Drain meat, reserving marinade. Gently lay strips across grill.
Cook 3 to 4 minutes, turning once and basting with reserved marinade.
