Food on the Hill: Island Flank Steak

 
“Food on the Hill” by Sue York
 
 
 
This week’s recipe…
 
Photo by Sue York/ladailypost.com
 
Island Flank Steak
  • 1 1/2 to 2 pound flank steak
  • 1 cup Teriyaki marinade
  • 1/3 cup honey
  • 1/2 cup chopped onions
  • 1/3 cup mango juice (found in fresh juice area)
  • 1 tablespoon chopped rosemary, fresh
  • 1 tablespoon dark sesame oil
  • 4 large cloves garlic, pressed
  • black pepper
  • Reserve 3/4 cup of mix for basting during cooking.
 
Mix all marinate ingredients together.
 
Photo by Sue York/ladailypost.com
 
Photo by Sue York/ladailypost.com
 

Score flank steak lightly in a crisscross pattern on both sides.

 
Photo by Sue York/ladailypost.com

Put in a plastic locking freezer bag and pour mix in (all but the reserve for basting). Take out air and store in refrigerator at least over night. Freezes well at this point.

I like to marinate my meat in the freezer, I feel it marinates better. Thaw completely.
 
Grill and baste during grilling.
 
Photo by Sue York/ladailypost.com
 
Bring internal temperature to at least 155 degrees. Let the meat rest 5 minutes after grilling.
 
Slice across grain of the meat, 1/4 inch thick.
 
Photo by Sue York/ladailypost.com
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