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

PREPARATION:

  1. 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.
  2. 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.

  3. Learn more about sustainable food choices with our Eat Green Guide.

  4. This recipe was featured on the Vegetable Bounty Episode of Emeril Green.

This recipe appears in: Beef

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