Grilled Oriental Steak Recipe
The flavor of this Grilled Oriental Steak recipe has occupied my mind so much that I almost never consider any other Grilled Oriental Steak recipe. Stock up on plenty of bags of Beef as you will want to make this Grilled Oriental Steak time and again. This Grilled Oriental Steak as a Main Dish is a winner! Whenever I have Asian friends visiting I always prepare Grilled Oriental Steak which is most loved by them. Serve your family this delectable Grilled Oriental Steak today. They are gonna love it!
Ingredients
1 pound flank steak, trimmed of fat
2 tablespoons reduced sodium soy sauce
1 tablespoon light or dark brown sugar
1 tablespoon lemon juice
2 teaspoons Dijon or spicy brown mustard
2 teaspoons minced fresh ginger
2 cloves garlic, minced
2 teaspoons Oriental sesame or peanut oil
1/4 teaspoon black pepper
1/4 cup dry sherry or white wine
Nonstick cooking spray
2 tablespoons white vinegar
2 tablespoons water
1 teaspoon granulated sugar
Directions
Place the steak in a baking pan just large enough to hold it and pierce all over with a fork.
In a small bowl, combine the soy sauce, brown sugar, lemon juice, mustard, ginger, garlic, sesame oil, pepper, and half the sherry; pour over the steak.
Cover and refrigerate overnight, turning the steak once.
Remove the steak from the marinade, pat dry and score crisscross fashion.
Lightly coat a heavy 10 inch skillet with the cooking spray and set over moderate heat about 30 seconds.
Cook the steak 3 minutes on each side for rare, 2 to 3 minutes longer for medium rare or medium.
Transfer to a warm platter.
Cool the skillet for 1 minute.
Meanwhile, to prepare the glaze, combine the remaining sherry with the vinegar, water, and granulated sugar in a small bowl; add to the skillet and cook, stirring, over moderate heat until thickened 1 to 2 minutes.
Spoon the glaze over the steak, then slice the meat on the bias 1/2 inch thick.
In a small bowl, combine the soy sauce, brown sugar, lemon juice, mustard, ginger, garlic, sesame oil, pepper, and half the sherry; pour over the steak.
Cover and refrigerate overnight, turning the steak once.
Remove the steak from the marinade, pat dry and score crisscross fashion.
Lightly coat a heavy 10 inch skillet with the cooking spray and set over moderate heat about 30 seconds.
Cook the steak 3 minutes on each side for rare, 2 to 3 minutes longer for medium rare or medium.
Transfer to a warm platter.
Cool the skillet for 1 minute.
Meanwhile, to prepare the glaze, combine the remaining sherry with the vinegar, water, and granulated sugar in a small bowl; add to the skillet and cook, stirring, over moderate heat until thickened 1 to 2 minutes.
Spoon the glaze over the steak, then slice the meat on the bias 1/2 inch thick.
