Ingredients
- 2/3 reduced-sodium teriyaki sauce
- 1/4 c. water
- 1/4 c. honey
- 1 Tbls. cider vinegar
- 1-3/4 t. ground ginger
- 1 t. grated orange peel
- 1/8 t. pepper
- 4 cloves garlic, minced
- 4 t. sesame oil
- 1 beef flank steak (1-1/2 lbs.)
- 3 green onions, chopped
Instructions
In a small bowl, combine the teriyaki sauce, water, honey, cider vinegar, ginger, orange peel and pepper. Transfer 3/4 cup marinade to a large re-sealable plastic bag; add garlic and sesame oil.
Score surface of flank steak, making diamond shapes 1/4 –inch deep; place in bag with marinade. Seal and turn to coat; refrigerate overnight.
Cover and refrigerate remaining marinade for basting (you will use 3 Tbls for basting and the rest to pour over beef when done).
Coat grill with nonstick cooking spray before starting grill (or grill on non-stick foil). Drain marinade from steak.
Grill, over medium heat for 7-10 minutes on each side or until meat reaches desired doneness, basting occasionally with 3 Tbls. of the reserved marinade.
Let stand 5-10 minutes, covered with foil. To serve, slice thinly across the grain.
Heat remaining marinade and green onions. Serve over beef.