BACKYARD FLANK STEAK TERIYAKI

Backyard Flank Steak Teriyaki image

This sweet-and-salty steak comes from the writer Jeff Gordinier's mother, who cooked it on a grill on their patio in California, under the grapefruit tree, after having soaked for hours in her teriyaki marinade. But marinated flank steak is such a foolproof crowd-pleaser that it can translate to any American topography. Serve in high summer as the sun goes down and the temperature drops.

Provided by Jeff Gordinier

Categories dinner, easy, meat, steaks and chops, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 cup vegetable oil
1/3 cup soy sauce
1/3 cup brown sugar
1 garlic clove
1 teaspoon minced fresh ginger
1/2 teaspoon pepper
1 flank steak, about 1 1/2 pounds

Steps:

Whisk together the oil, soy sauce, brown sugar, garlic, ginger and pepper in a large bowl. With the tip of a knife, lightly score the surface of the steak in a crisscross pattern. Immerse the steak in the marinade and refrigerate for several hours, turning it over now and then.
Prepare a grill. When it is hot, place the steak on the grill, shaking off excess marinade first. Cook roughly 4 minutes on each side for medium rare. Let the steak rest for a few minutes, then slice it thinly, on the diagonal.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 38 grams, Carbohydrate 9 grams, Fat 47 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 842 milligrams, Sugar 8 grams, TransFat 0 grams