May 12, 2010

Grilled Asian Flank Steak

beef, Grilling Recipes, main dish, steak

Presented by

41 ratings

Prep time: 16 minutes
Chilling time: 6 hours
Grilling time: 16 to 20 minutes Servings: 6
Partner: Golden Rice Pilaf

I remember catching fireflies as a child and smelling this steak cooking on the grill.

Ingredients

1/3 cup orange juice
3 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon molasses
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon celery seed
1/4 teaspoon dried dill
1 flank steak (about 2 pounds), trimmed

Directions

1

Combine orange juice, soy sauce, lemon juice, molasses, ketchup, Worcestershire sauce, garlic, celery seed and dill in a medium bowl and mix well.
2

Pour orange juice mixture over steak in a shallow bowl, turning to coat steak; cover. Chill, turning steak occasionally, for 6 hours.
3

Preheat the grill to medium.
4

Drain the steak, reserving marinade. Grill steak 8 inches from the heat until done to taste, about 8 to 10 minutes per side for medium. Let stand for 10 minutes.
5

Cut steak across the grain into 1/2-inch-thick slices. Arrange on a serving platter and keep warm.
6

Place reserved marinade in a small saucepan. Bring to a boil over medium-high heat. Simmer, stirring continually, until reduced by half, about 5 minutes. Serve with the steak.

Grandma's Secret Trick

Everyone in my family has customized Grandma's Grilled Asain Flank Steak recipe to suit his or her taste. My version doesn't have celery seed or dried dill, my uncle uses brown sugar instead of molasses, and my mother adds 1/2 teaspoon of hot sauce. They're all different, but all are good.