TERIYAKI FLANK STEAK

Teriyaki Flank Steak image

Teriyaki sauce, Chinese five-spice powder, ginger and sesame oil combine in this overnight marinade that gives plenty of Asian flair to grilled flank steak. -Nancy Fairless of Clifton, New Jersey

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1-1/2 pounds beef flank steak
3/4 cup reduced-sodium teriyaki sauce
2 tablespoons sesame oil
2 tablespoons minced fresh gingerroot
5 garlic cloves, minced
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon pepper
2 green onions, thinly sliced

Steps:

Score the surface of the steak with shallow diagonal cuts, making diamond shapes. In a small bowl, combine the teriyaki sauce, oil, ginger, garlic, five-spice powder and pepper. , Pour 2/3 cup marinade into a shallow dish; add the steak and green onions and turn to coat. Cover; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Lightly oil the grill rack. Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), brushing occasionally with reserved marinade.

Nutrition Facts : Calories 207 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 388mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges