Ingredients
1/2
cup sake, dry white wine or beef broth
1/2
cup soy sauce
1/4
cup Worcestershire sauce
2
tablespoons packed dark brown sugar
2
tablespoons grated gingerroot
1
tablespoon lime juice
1
tablespoon balsamic vinegar
1
teaspoon dark sesame oil
2
cloves garlic, finely chopped
1 1/2
lb beef flank steak
Preparation
In 13x9-inch glass baking dish, beat all ingredients except beef with wire whisk. Add beef to dish or plastic food storage bag, turning several times. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Adjust oven rack so top of beef will be about 3 inches from heat. Set oven control to broil. Line broiler pan with foil. Remove beef from marinade; set marinade aside. Pat beef dry with paper towels and place in broiler pan. Broil 7 minutes per side or until beef is medium-rare (135°F). Remove beef from broiler. Cover with foil and allow to rest.
Meanwhile, in 1-quart saucepan, heat reserved marinade to boiling over high heat; boil and stir 1 minute. Reduce heat to medium and simmer 3 minutes. Remove from heat; set aside.
Remove foil and place beef on cutting board. Use sharp knife to cut beef against the grain into 1/4-inch slices. Serve with hot marinade.
