Teriyaki Flank Steak
2.5-3 lb flank steak
1/4 tsp pepper
1/2 cup soy sauce1 large clove garlic, minced
1 tsp ground ginger
2Tbsp brown sugar
2 Tbsp lemon juice
2 Tbsp veg. oil
1 Tbsp dried minced onions
Put all ingredients into a gallon size ziplock bag, seal tightly getting all air out. Label/date and Freeze!
When ready to eat, thaw completely.
For grill: turn heat to medium/low. Cook on each side for 5-8 minutes done to liking.
For oven: heat oven to low broil. Bake on each side for 5-8 minutes done to liking.
Let meat rest for 10 minutes before slicing against the grain. Serve with grilled portabella mushrooms, corn on the cob, and spinach salad, or any of your favorite grilled veggies!
I have to share one more thing... Recently we went to Disneyland this summer. One of my favorite things I love to eat at the park is a Chili-Lime Corn on the Cob. As we were eating corn with this dish, I decided to replicate my own Chili-Lime Cob. This was an afterthought as I prepared dinner, so I went searching through my spice cupboard and sprinkled this and added a dash of that and, it was pretty darn close to the real thing. Except we ate sweet white corn instead of the typical yellow corn at the park. This was such a treat, I felt like I was right back in Disneyland with each bite!
Corn on the cob
Butter (I use spray butter, don't hate me!)
2 tsp lime zest
1/4 tsp chili powder
1/4 tsp dried cilantro flakes
Boil as many corn on the cob as you like. Spread butter on each cob, with a sprinkle of the lime zest, chili powder and cilantro flakes to liking.