Flank Steak Teriyaki

The weather's finally turning sharp around here and our days of outdoor grilling appear to be over -- at least for now. But the trusty "broil" setting on my oven still works. As Mark Bittman says in How to Cook Everything: The Basics, ". . . remember that a broiler is little more than an upside-down grill. The major difference is that melting fat can build up in your broiling pan and catch fire, so it's best to broil on a rack. Turn the broiler to maximum, preheat it, and broil 3 to 4 inches from the heat source (any more, and you won't brown the steak; any less, and you'll burn it)."

To see if your meat is done, cut into it and take a peek. The thinner parts on the ends can go to those who like it more well-done; the center, thicker parts will be more rare.


This is a simple marinade for flank steak. Once cooked, slice the meat thinly on the diagonal.

TERIYAKI MARINADE

1 T. soy sauce
2 T. honey
1 T. red wine vinegar (or whatever vinegar you have)
1 clove garlic, minced
1 t. grated fresh ringer root (I buy this in jars, already grated. Look for it in the spice section of the grocery store)
1 green onion (white part only), chopped

Mix together all ingredients in shallow pan. Add flank steak (about 1 1/2 lbs.) and soak for as long as you like (even overnight, if desired). Broil or barbecue until it's done to your liking (cut into it to peek). For rare to medium-rare, this will be 4 to 5 minutes per side. Slice very thinly on the diagonal.

Leftovers are great in sandwiches or salads.