Perfect for flank steak—marinate it in the morning and dinner is just about done. I serve grilled zucchini and squash on the side. (from my sister Liz)
1/2 cup teriyaki sauce
1/4 cup honey
3 cloves of garlic, crushed or chopped
1 tablespoon fresh ginger, finely chopped
1 teaspoon pepper
1 teaspoon salt
Combine all ingredients in a large ziploc or pyrex dish. Add flank steak and refrigerate all day or overnight, turning the meat over a few times if you can.
*One of the best things about flank steak: leftovers. I make sandwiches on buttered french bread sprinkled with parsley and black pepper.
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