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Asian Flank Steak

By: Southern Living magazine

"Grilled red peppers are a perfect complement to this tender meat."

Rate/Review | Read Reviews (54)

Servings (Help)

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Original Recipe Yield 4 to 6 servings

Ingredients

1 (1 1/4 pound) flank steak
1/4 cup vegetable oil
1/4 cup orange juice
3 tablespoons soy sauce
3 tablespoons honey
3 tablespoons rice wine vinegar
2 tablespoons minced green onions
1 1/2 teaspoons grated fresh ginger
1 clove garlic, pressed
1/2 teaspoon cornstarch
3 tablespoons water

Directions

SCORE steak diagonally across grain at 3/4-inch intervals.
COMBINE oil and next 7 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add steak. Cover or seal, and chill 8 hours, turning occasionally.
REMOVE steak from marinade, reserving marinade.
GRILL steak, covered with grill lid, over high heat (400 to 500 degrees) about 6 minutes on each side or until desired degree of doneness.
BRING reserved marinade to a boil in a saucepan, and boil at least 1 minute or until reduced by one-third.
STIR together cornstarch and 3 tablespoons water until smooth. Add to marinade; bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute; remove from heat. Spoon over steak.