Marinated Teriyaki Flank Steak
We use thinner teriyaki sauces such as Kikkoman and then dilute the salt content with oil, which helps the steak marinate more thoroughly. While olive oil adds a certain taste to foods and normally wouldn’t be used in Asian-inspired dishes like this one, we really like the results with a lighter olive oil. However, you can use almost any vegetable oil.
One flank steak (about 1 ½ to 2 pounds)
Bottle of store-bought teriyaki sauce
Light olive or vegetable oil
Two tablespoons of fresh, minced ginger
Two or more large cloves of fresh, minced garlic
A few spins of coarsely ground black pepper
Optional: Add a quarter to half cup of crushed pineapple with its juice
Mix about a cup of the teriyaki sauce with a quarter cup of olive or vegetable oil. Blend in the minced ginger and garlic (and pineapple with juice). Place a quarter to half cup of the marinade on the bottom of a glass baking pan. Put in the flank steak in and pour rest of the marinade over it. Add a few spins of coarsely ground black pepper. Cover and marinate in the refrigerator for at least four hours, turning over occasionally.
Before grilling, take the steak out of the refrigerator and get it to room temperature. Barbeque over a medium-hot grill until desired doneness. We like our steak medium/medium rare, cut thinly at a diagonal. Serve with steamed broccoli, basmati or jasmine rice, and whole steamed onions, whose recipe follows.
White Steamed Onions
We enjoyed these first at our friends John and Linda’s and asked for the recipe. Very, very simple but so very good.
Take four medium yellow onions. Leave whole but take off the peels. Cut the bottom and top off of each onion and place on a large square of aluminum foil. Loosely wrap each onion in a separate piece of foil but before closing up the top add enough beef bullion to cover. Seal the foil pouch tightly enough to prevent leaks but loosely enough to allow the onion to steam. Cook on a medium hot grill for at least twenty minutes.