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Northwest Grilled Flank Steak

James Carrier
Yield MAKES: 6 servings
This savory flank steak marinade with soy sauce, garlic, sesame, and ginger has been a favorite in Mary Massa's family for years. Because the flank steak marinates ahead of time, it can form the basis of a fast weeknight dinner; try it with a simple green salad and a side of grilled vegetables.

Ingredients

  • 2 pounds beef flank steak, fat trimmed
  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup minced green onions
  • 3 tablespoons sesame seeds
  • 2 cloves garlic, peeled and crushed
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground ginger

Nutrition Information

  • calories 250
  • caloriesfromfat 50 %
  • protein 23 g
  • fat 14 g
  • satfat 4.3 g
  • carbohydrate 6.6 g
  • fiber 0.3 g
  • sodium 756 mg
  • cholesterol 55 mg

How to Make It

  1. Rinse flank steak and pat dry. In a 1-gallon zip-lock plastic bag or a large bowl, mix soy sauce, olive oil, brown sugar, green onions, sesame seeds, garlic, pepper, and ginger. Add steak, seal bag or cover bowl tightly, and chill, turning meat occasionally, at least 4 hours or up to 2 days.

  2. Lift steak from marinade and let drain briefly. Place meat on a grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook steak, turning occasionally to brown evenly, until medium-rare (still pink in the center; cut to test), 9 to 12 minutes.

  3. Transfer steak to a platter and let stand 10 minutes. Cut meat across the grain into thin, slanting slices.