Pacific Rim Flank Steak
1 cup Soy Vay® Veri Veri Teriyaki®
½ cup chopped onion
⅓ cup honey
2 pounds flank steak
⅓ cup fresh orange juice
1 tablespoon dark sesame oil
1 large clove garlic, crushed and peeled
With sharp knife, lightly score both sides of flank steak in a crisscross pattern. Place steak in marinade in dish, turning to coat. Cover in plastic wrap and marinate in refrigerator 30 minutes, turning once.
Remove steak from marinade; discard marinade. Place steak on grill over medium, ash covered coals. Grill, uncovered, 17–21 minutes, or until an internal temperature of 145ºF has been reached, basting occasionally with reserved marinade and turning once.
Place remaining basting marinade in saucepan; place on grill and bring to a boil. Meanwhile, carve steak diagonally across the grain in thin slices; arrange on platter. Spoon hot marinade over beef, as desired. Garnish with orange slices and rosemary sprigs.