Teriyaki Flank Steak
|Soya sauce||75 Milliliter (1/3 Cup)|
|Sake/Mirin||150 Milliliter (2/3 Cup)|
|Rice vinegar||75 Milliliter (1/3 Cup)|
|Sesame oil||15 Milliliter (1 Tablespoon)|
|Garlic||2 Clove (10 gm), finely chopped|
|Ground pepper||To Taste|
|Flank steak||1 1⁄2 Pound|
|Cornstarch||15 Milliliter (1 Tablespoon, Diluted In Water)|
Combine the Soya sauce, sake or mirin, rice vinegar, sesame oil, garlic and pepper in a bowl and mix well.
Place the steak on a plate and pour the marinade over it; let marinate for 4 to 6 hours in the refrigerator.
Drain the steak well and set aside the marinade.
Grill for 6 to 9 minutes on each side (avoid overcooking or the steak will become tough).
Heat the marinade in a saucepan over low heat and thicken with the cornstarch.
When serving, slice the steak against the grain and accompany with the sauce.