Recipe: Teriyaki Flank Steak with Shiitakes

TERIYAKI FLANK STEAK WITH SHIITAKES

"The honey in the teriyaki sauce helps caramelize the outside of this marinated flank steak to a crusty, flavorful goodness. Cut the meat into very thin slices and serve with grilled, skewered mushrooms and scallions."

1/3 cup reduced-sodium soy sauce
1/3 cup dry sherry
1 tablespoon vegetable oil
2 teaspoons honey
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1/3 cup chopped scallions
12 whole scallions
1 1/2 pounds flank steak, well trimmed
12 shiitake mushrooms

In a shallow dish just large enough to hold the meat, combine the soy sauce, sherry, oil, honey, garlic, ginger and chopped scallions. Whisk until the honey is dissolved.* Add the flank steak and turn to coat both sides. Cover and refrigerate for at least 6 hours and up to 24 hours, turning occasionally.

WHEN READY TO COOK:
Prepare a hot charcoal fire or preheat a gas grill. Remove the meat from the marinade and pat it dry with paper towels.*

Trim the whole scallions, leaving 2 inches of the green tops. Toss the scallions and mushrooms in the marinade to coat, then thread onto metal skewers.

Grill the meat, turning once, to the desired degree of doneness, 8 to 10 minutes for rare, 12 to 15 minutes for medium-rare to medium. Let the meat sit for 5 minutes before cutting into thin slices at a sharp diagonal across the grain.

Meanwhile, grill the skewered mushrooms and scallions at the edge of the grill until the vegetables soften and the edges are charred, about 4 minutes.

TO SERVE:
Arrange the meat on a platter, place the skewered vegetables on top, and serve.

*If you're going to use a marinade as a sauce, set aside a portion of the marinade before adding the raw meat to it to prevent bacteria from contaminating the sauce. If you want to use leftover marinade as a table sauce, bring it to a boil in a saucepan over high heat. Boil it for 3 minutes to kill any potentially harmful bacteria transferred from the raw meat.

Makes 6 servings
Source: Family Health Cookbook by Melanie Barnard, Brooke Dojny, Mindy Hermann-Zaidins (American Medical Association)