Teriyaki Flank Steak Recipe
Ingredients
| 75 mL 1/3 cup light Soya sauce | ||
| 150 mL 2/3 cup sake or mirin | ||
| 75 mL 1/3 cup rice vinegar | ||
| 15 mL 1 tbsp sesame oil | ||
| Garlic | 2 Clove (5gm), finely chopped | |
| Ground pepper | 1 To taste | |
| 750 g 1 1/2 lbs flank steak | ||
| 15 mL 1 tbsp cornstarch, diluted in some water | ||
Directions
Combine the Soya sauce, sake or mirin, rice vinegar, sesame oil, garlic and pepper in a bowl and mix well.
Place the steak on a plate and pour the marinade over it; let marinate for 4 to 6 hours in the refrigerator.
Drain the steak well and set aside the marinade.
Grill for 6 to 9 minutes on each side (avoid overcooking or the steak will become tough).
Heat the marinade in a saucepan over low heat and thicken with the cornstarch.
When serving, slice the steak against the grain and accompany with the sauce.
Place the steak on a plate and pour the marinade over it; let marinate for 4 to 6 hours in the refrigerator.
Drain the steak well and set aside the marinade.
Grill for 6 to 9 minutes on each side (avoid overcooking or the steak will become tough).
Heat the marinade in a saucepan over low heat and thicken with the cornstarch.
When serving, slice the steak against the grain and accompany with the sauce.
Chef
