Ingredients
2/3 cup reduced-sodium teriyaki sauce1/4 cup water1/4 cup honey1 tablespoon cider vinegar1-3/4 teaspoons ground ginger1-1/2 teaspoons grated orange zest1/8 teaspoon pepper4 garlic cloves, minced4 teaspoons sesame oil1 beef flank steak (1-1/2 pounds)1 green onion, chopped
Preparation
In a small bowl, combine the first 7 ingredients. Transfer 3/4 cup marinade to a large bowl; add garlic and sesame oil. Score surface of flank steak, making diamond shapes 1/4 in. deep. Place steak in bowl; turn to coat. Cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade from steak. Lightly oil the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with 3 tablespoons of the reserved marinade.
Let stand for 5 minutes; slice across the grain. Heat remaining marinade; serve over beef. Sprinkle with green onion.
