Pacific Rim Glazed Flank Steak

 

1
1-1/2 to 2 pound flank steak
Orange slices and rosemary sprigs

 

 

Marinade

 

1
cup prepared teriyaki marinade
1/2
cup chopped onion
1/3
cup honey
1/3
cup orange juice
1
tablespoon chopped fresh rosemary
1
tablespoon dark sesame oil
1
large clove garlic, crushed
Pepper

 

 

In medium shallow dish, combine the marinade ingredients; whisk until blended.  Remove and reserve 3/4 cup for basting.

 

With sharp knife, lightly score both sides of beef steak in a crisscross pattern.  Place steak in remaining marinade in dish, turning to coat.  Cover and marinate in refrigerator 30 minutes, turning once.

 

Remove steak and discard marinade.  Place steak on grill over medium, ash-covered coats.  Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, basting occasionally with reserved 3/4 cup marinade and turning once.

 

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. 

 

Makes 4 to 6 servings.