YIELD 6 servings
|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|
- 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.