Grilled Asian Flank Steak
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Chill: 4 Hours
Grill: 14 Minutes
Stand: 10 Minutes
- 1/4 cup lite soy sauce
- 3 tablespoons lite teriyaki sauce
- 3 tablespoons rice wine vinegar
- 1 tablespoon Asian garlic-chili sauce
- 1 tablespoon minced fresh ginger
- 2 green onions, chopped
- 1 1/2 pounds BEEF Flank Steak
- 1. Combine soy sauce, teriyaki sauce, and next 4 ingredients in a large zip-top plastic freezer bag or shallow dish. Add steak, and turn to coat. Seal or cover, and chill 4 hours, turning occasionally.
- 2. Remove steak from marinade, discarding marinade.
- 3. Grill flank steak, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or to desired degree of doneness. Let stand 10 minutes before slicing. Cut diagonally across the grain into thin strips.
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