[Photo coming soon]

We didn't have the ingredients at our lake house to make a traditional teriyaki marinade for our flank steak, so I improvised.  Turned out to be an excellent alternative!  Coriander imparts a delicious flavor without being overbearing.  

        ---Barbara

Barbara's Flank Steak Marinade

1 -1.5 lb. flank steak, patted dry

2 T. white sugar

1/2 c. soy sauce

2 T. - 1/4 c. canola oil

1 T. onion flakes

1.5 t. ground coriander

2 T. lemon juice (juice of 1 lemon), and rinds

1 head of garlic, cloves separated, papers removed

ground black pepper

Note: I’ve substituted 1/4 c. orange juice for lemon juice and 2 T. dried garlic for the head of fresh garlic with equally good results

In a gallon plastic storage bag, combine the ingredients.  Add steak and massage.  

Refrigerate for at least 4 hours, but best if done overnight.  Turn the meat in the bag a couple of times.

Bring to room temperature before grilling for best results.

Grill on high heat, for 6 minutes on each side or until medium rare, and drizzle with marinade before turning each side.

Cook garlic too.  

Let the meat rest for 15 minutes, tented, then slice cross-wise, and serve on a platter with garlic cloves as a garnish.

B