Asian flank steak

August 1, 2007

MAKES 4 SERVINGS

1 cup prepared teriyaki marinade

� cup chopped onions

1/3 cup organic maple syrup

1/3 cup fresh orange juice

1 tablespoon sesame oil

1 large clove garlic, smashed, peeled and minced

Pepper, to taste

2 pound beef flank or skirt steak

Fresh rosemary sprigs, for garnish

Prepare grill. Mix marinade, onions, syrup, orange juice, sesame oil, garlic and pepper in large bowl. Lightly score flank steak with knife. Place steak in shallow baking dish and pour � cup marinade over, reserving � cup. Cover with plastic wrap and refrigerate for at least one hour, turning once.

Remove steak from marinade; discard marinade. Grill steak over medium coals for about 15 minutes, turning once. Baste occasionally with reserved marinade. Place remaining basting marinade in small saucepan; keep on low heat and reduce. Serve steak with sauce; garnish with fresh rosemary sprigs.

Coombs Family Farms

Nutrition facts per serving: 515 calories, 17 g fat, 6 g saturated fat, 95 mg cholesterol, 34 g carbohydrates, 51 g protein, 1412 mg sodium, 0 g fiber