Teriyaki Flank Steak

Ingredients

• 2 tablespoons fresh ginger
• 8 cloves garlic
• 1 cup reduced-sodium soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons sherry
• 2 lb flank steak
• Large zip-top bag
• Aluminum foil

Steps

1. Mince ginger and garlic. Whisk all ingredients (except steak and bag) until well blended. Place marinade and steak in zip-top bag (wash hands). Seal tightly and let stand 20 minutes (or overnight) to marinate.
2. Preheat oven to 375°F; line baking sheet with foil. Place steak on baking sheet (discard marinade); bake 25–30 minutes until 125°F (for medium rare), 130°F (for medium), or up to 170°F (for well done). Transfer steak to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time. Serve.
3. NOTE: The temperatures for medium rare and medium stated above are traditional temperatures for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends internal temperature of 145°F, as measured with a food thermometer, with a 3-minute rest time before slicing.

Other Preparation Methods

1. Grill: Preheat grill (or grill pan) on medium. Combine 1 cup mojo marinade, 2 tablespoons soy sauce, and 2 teaspoons dried oregano in zip-top bag, then add 2 lb flank steak; seal and let stand 30 minutes to marinate. Grill steak 6–7 minutes on each side until 125°F (for medium rare). Let stand 5–10 minutes before slicing.