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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Leftovers make a great base for a summer salad! Serve over Rice Ingredients:
1 (1 1/4 lb) flank steaks |
1/4 cup vegetable oil |
1/4 cup orange juice |
3 tablespoons soy sauce |
3 tablespoons honey |
3 tablespoons rice wine vinegar |
2 tablespoons green onions, minced |
1 1/2 teaspoons fresh ginger, grated |
1 garlic clove, pressed |
1/2 teaspoon cornstarch |
3 tablespoons water |
Directions:
1. SCORE steak diagonally across grain at 3/4-inch intervals.
2. 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.
3. REMOVE steak from marinade, reserving marinade.
4. 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.
5. BRING reserved marinade to a boil in a saucepan, and boil at least 1 minute or until reduced by one-third.
6. STIR together cornstarch and 3 tablespoons water until smooth. Add to marinade; bring to a boil over medium heat, stirring constantly.
7. Boil, stirring constantly, 1 minute; remove from heat. Spoon over steak.
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