© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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1 flank steak, 1 ¾ to 2 pounds
½ cup soy sauce
⅓ cup thinly sliced green onions
2 tablespoons Asian sesame oil
3 tablespoons sugar
3 cloves garlic peeled and pressed or minced
Rinse beef and pat dry. Cut steak at a 45 angle across the grain, cutting almost, but not completely, through. Make another cut ¼ inch from the first cut, following the same angle and cutting all the way through. Open up butterflied slices and place in a large bowl.
Add soy, green onions, sesame oil, sugar, and garlic to bowl; mix to coat. Cover and chill at least 30 minutes or up to 4 hours.
Spread slices open on an oiled grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until browned on both sides, 5 to 6 minutes total.