Asian Style Flank Steak

Leftovers make a great base for a summer salad! Serve over Rice

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 (1 1/4lb)  flank steaks
• 1⁄4 cup  vegetable oil
• 1⁄4 cup  orange juice
• 3  tablespoons soy sauce
• 3  tablespoons honey
• 3  tablespoons  rice wine vinegar
• 2  tablespoons green onions, minced
• 1 1⁄2 teaspoons fresh ginger, grated
• 1  garlic clove, pressed
• 1⁄2 teaspoon cornstarch
• 3  tablespoons water

Directions

1. SCORE steak diagonally across grain at 3/4-inch intervals.
2. COMBINE oil and next 7 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add steak. Cover or seal, and chill 8 hours, turning occasionally.
3. REMOVE steak from marinade, reserving marinade.
4. GRILL steak, covered with grill lid, over high heat (400 to 500 degrees) about 6 minutes on each side or until desired degree of doneness.
5. BRING reserved marinade to a boil in a saucepan, and boil at least 1 minute or until reduced by one-third.
6. STIR together cornstarch and 3 tablespoons water until smooth. Add to marinade; bring to a boil over medium heat, stirring constantly.
7. Boil, stirring constantly, 1 minute; remove from heat. Spoon over steak.