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Saturday, November 27, 2010

Maple and Soy-Glazed Flank Steak

Servings: 4
Start to finish: 40 minutes
Notes: Maple syrup has a vanilla-caramel flavor; do not substitute pancake syrup.
Syrah & Pinot Noir will pair nicely with this dish.

  • 1 flank steak (1-pound) trimmed
  • 1/4 cup less-sodium soy sauce
  • 3 tablespoons maple syrup
  • 2 tablespoons sake or dry sherry
  • 2 teaspoons dark sesame oil
  • 1 teaspoon Sriracha (Asian hot chile sauce)
  • 1/8 teaspoon freshly ground black pepper
  • Cooking spray

  1. Preheat broiler.
  2. Pierce steak gently on both sides. Combine steak and next 6 ingredients (through pepper) in a shallow dish; turn to coat. Marinate at room temperature 20 minutes, turning occasionally.
  3. Remove steak from marinade, reserving marinade. Place steak on a broiler pan coated with cooking spray. Pour marinade into a small skillet; bring to a boil, stirring well. Cook over medium-high heat 3 minutes or until thick and syrupy.
  4. Brush steak with half of glaze; broil 5 minutes. Turn steak over, and brush with remaining glaze; broil 5 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

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