Teriyaki Flank Steak Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: 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
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.
Source from luhu.jp
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.
Source from luhu.jp