This marinated, grilled teriyaki flank steak goes great with broccoli and rice.
Ingredients
- 0.5 cups wine
- 0.5 cups soy sauce
- 0.25 cups olive oil
- 0.25 cups brown sugar
- 0.25 cups grated fresh ginger root
- 2 cloves garlic , crushed
- 1 teaspoon ground black pepper
- 1.5 pounds beef flank steak
Instructions
-
1
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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2
Preheat an outdoor grill for medium-high heat.
-
3
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.
Nutrition Facts
Per serving
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