This marinated, grilled teriyaki flank steak goes great with broccoli and rice.
Ingredients
- wine: 0.5 cup
- soy sauce: 0.5 cup
- olive oil: 0.25 cup
- brown sugar: 0.25 cup
- fresh ginger root: 0.25 cup (grated)
- garlic: 2 clove (crushed)
- ground black pepper: 1 tsp
- ½ pounds beef flank steak: 1 piece
Metric Conversion
Stages of cooking
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In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper. Place steak in the bag, seal, and refrigerate 8 hours, or overnight.
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Preheat an outdoor grill for medium-high heat.
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Remove steaks from the bag, and discard marinade. Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness. The internal temperature should be at least 145 degrees F (63 degrees C) for rare. Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.
