Asian Flank Steak recipe

4 servings

1 (1 1/4 pound) flank steak

1/4 cup vegetable oil

1/4 cup orange juice

3 tablespoons soy sauce

3 tablespoons honey

3 tablespoons rice wine vinegar

2 tablespoons minced green onions

1 1/2 teaspoons grated fresh ginger

1 clove garlic, pressed

1/2 teaspoon cornstarch

3 tablespoons water

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.