Teriyaki Flank Steak Recipe

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Teriyaki Flank Steak Ingredients

2 lb beef flank steak
1/4 cup dry sherry
1/4 cup soy sauce
1/4 cup water
2 tbsp lemon juice, fresh
1 tbsp sugar
1/2 tsp ginger-root, grated
1 garlic clove, minced

A Recipe for
Teriyaki Flank Steak

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”
Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)

Teriyaki Flank Steak

Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on.
George Bernard Shaw

Teriyaki Flank Steak Directions

Freeze steak for 20 minutes or until firm. With sharp knife, slice
across the grain into 1/4" 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"
above the coals. Drain meat, reserving marinade. Gently lay strips
across grill. Cook 3-4 minutes, turning once and basting with
reserved marinade.
NOTE: If available, use hinged grilling rack, which will make it
easier to turn meat.

Serves: 6

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Teriyaki Flank Steak Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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