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Yield: 6 servings
Ingredients:
1 2-pound flank steak
1/4 cup chopped garlic
1/2 cup low sodium soy sauce
2 teaspoons sesame oil
2 teaspoons olive oil
Salt and freshly ground black pepper
Method:
In a large non-reactive dish, combine all ingredients and let marinate in the refrigerator for 1 to 2 hours. Preheat the grill to medium high.
Remove the steak from the marinade and place directly onto the grill. Cook for 4 minutes per side for medium rare. Remove to a platter and cover with foil. Let sit for 5 to 10 minutes and slice on the bias, against the grain, in thin strips. Serve immediately.
Editor's Note: Look for grass-fed beef wherever possible.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured on the Vegetable Bounty Episode of Emeril Green.
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