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MainRecipesBeef | Grilled Flank Steak with Sesame Sauce

   Grilled Flank Steak with Sesame Sauce submitted by Mom Johnson
Marinate the day before and enjoy a wonderfully seasoned grilled steak the next night!

Season the flank steak with 1 tsp. of the salt and the pepper. Mix 1 T. of the soy sauce, 1 T. of the canola oil, 2 T. of the ginger and 1 T. of the garlic in a large zip-lock bag. Add the steak and turn and massage it in the bag to cover it with the marinade. Refrigerate it for at least 4 hours or as long as overnight.

Heat the 1 1/2 T. canola oil and the remaining 2 T. ginger and 1/2 T garlic in a small saucepan over medium heat until the ginger and the garlic sizzle steadily and just begin to brown around the edges, about 3 minutes. Add 1/3 cup water, the remaining 1/4 cup soy sauce and the rice vinegar, sesame oil and brown sugar. Bring to a boil over medium-high heat. In a small bowl, whisk the cornstarch with 2 tsp. of water and stir it into the soy mixture. Cook until it returns to a boil and thickens slightly, about 1 minute.

Heat a gas grill to medium high or prepare a fire on a charcoal grill. Grill the steak covered, until it has good grill marks, 5-6 minutes. Flip and reduce heat to medium if using a gas grill or transfer steak to the cooler part of the charcoal grill. Cook, covered until the steak is done to your liking, 4-5 minutes for medium rare. Transfer to a large cutting board, brush with about a third of the sesame sauce and let it rest for 5-10 minutes. Slice the steak thinly and drizzle remaining sauce over with a sprinkling of sesame seeds. Serves about 4.

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v 1 1/2 pounds flank steak
v 1 1.2 tsp. salt
v 1/2 tsp. freshly ground black pepper
v 1/4 cup plus 1 T. soy sauce
v 1/4 cup canola oil
v 1/4 cup minced fresh ginger
v 1 1/2 T. minced garlic
v 3 T. rice vinegar
v 2 T. Asian sesame oil
v 1 1/2 T dark brown sugar
v 2 tsp. cornstarch
v Sesame seeds

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