Teriyaki-glazed Flank Steak with Mushroom Salad
 
Ingredients
  • 1 Certified Angus Beef ® flank steak, trimmed
  • ½ cup soy sauce
  • ½ cup teriyaki sauce
  • ½ cup olive oil
  • ½ cup oyster sauce
  • 4 cloves garlic, finely chopped
  • 2 green onions, finely chopped
  • 2 tablespoon brown sugar
  • 2 tablespoon honey
  • 2 teaspoon fresh ginger, grated, juice only
  • ¼ teaspoon black pepper
  • *Reserve ½ cup marinade for mushroom saladMushroom Salad
  • 1 cup thinly sliced mushrooms
  • ½ cup reserved marinade
Instructions
  1. Combine soy sauce, teriyaki, oil, oyster sauce, garlic, onions, brown sugar, honey, ginger juice, and pepper.
  2. Reserve ½ cup marinade from mushrooms. Place steak in a zipper-locking plastic bag and pour remaining marinade over beef. Close bag, removing air.
  3. Refrigerate 2 - 4 hours.
  4. Remove steak; discard marinade.
  5. Grill on medium-high heat to desired doneness. Remove from grill and let rest 5 minutes.
  6. Slice thinly across the grain.Mushroom Salad
  7. In a bowl, combine mushrooms and reserved marinade; cover and chill for 2 hours.
  8. Strain mushrooms and serve with sliced chilled flank.
Recipe by Certified Angus Beef brand blog - Go Rare at https://blog.CertifiedAngusBeef.com/2015/10/holiday-feast/