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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
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Score steak diagonally across grain at 3/4-inch intervals. 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. Remove steak from marinade, reserving marinade. 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. Bring reserved marinade to a boil in a saucepan, and boil at least 1 minute or until reduced by one-third. Stir together cornstarch and 3 tablespoons water until smooth. Add to marinade; bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute; remove from heat. Spoon over steak.
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