Grilled Korean Flank Steak

I’m always on the hunt for a tangy marinade that will bring life to an otherwise plain piece of meat. This Asian-inspired recipe lends spice and plenty of flavor. Thinly sliced, it pairs wonderfully with a side of fried rice, or atop an Asian salad.

¼ c. Kikkoman teriyaki sauce

2 T. honey

1 tsp. red pepper flakes

1 tsp. toasted sesame seeds

4 cloves garlic, minced

1 tsp. olive oil

1-2 lbs. flank steak

In a small bowl, whisk together first six ingredients. Pour into large, resealable plastic bag; add flank steak and work marinade into meat. Refrigerate over night.

Preheat grill or grill pan. Grill steak until cooked to desired doneness (about 5-7 minutes per side). Let rest 15 minutes. Slice thinly on a bias to serve.

*Inspired by Rachael Ray’s Korean Barbecue Flank Steak