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Pacific Rim Glazed Flank Steak

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Barbecue Beef


  • 1 Beef Flank Steak (1 1/2 - 2 pounds)
  • Orange Slices and Rosemary Sprigs, garnish
  • 1 c Teriyaki marinade; prepared
  • 1/2 c Chopped onion
  • 1/2 c Honey
  • 1/3 c Fresh orange juice
  • 1 tb Chopped fresh rosemary
  • 1 tb Dark sesame oil
  • 1 Clove garlic; crushed
  • Pepper


1. In medium shallow dish, combine marinade ingredients, adding pepper, as desired; whisk until blended. Remove and reserve 3/4 cup for basting.
2. With sharp knife, lightly score both sides of beef steak in a criss-cross pattern. Place steak in remaining marinade in dish, turning to coat. Cover and marinate in refrigerator for 30 minutes, turning once.
3. Remove steak from marinade; doscard marinade. Place steak on grid over medium ash covered coals. Grill, uncovered, 17-21 minutes for medium rare to medium doneness, basting occasionally with reserved 3/4 cup marinade and turning once.
4. Place remaining basting marinade in small saucepan, place on grid of grill and bring to a boil. Meanwhile carve steak diagonally across the grain into thin slices; arrange on platter. Spoon hot marinade over beef, as desired. Garnish with orange slices and rosemary sprigs.
NOTES : May be broiled indoors as well. Place meat 2-3 inches from broiler element. Broil 13-18 minutes, basting occasionally with reserved 3/4 cup marinade and turning once. Recipe by: Texas Beef Council Posted to KitMailbox Digest by Leon & Miriam Posvolsky <> on Jul 11, 1997