Pacific Rim Glazed Flank Steak

• 1 1/2 - 2 lbs beef flank steak
• Marinade:
• 1 cup teriyaki sauce
• 1/2 cup onion, chopped
• 1/3 cup honey
• 1/3 cup fresh orange juice
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon dark sesame oil
• 1 clove garlic, crushed (large)
• to taste pepper
• to taste salt

1. In medium shallow dish, combine marinade ingredients, adding pepper, as desired; whisk until blended.
2. Remove and reserve 3/4 cup for basting.
3. With sharp knife, lightly score both sides of beef steak in a crisscross pattern.
4. Place steak in remaining marinade in dish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning once. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals.
5. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, basting occasionally with reserved 3/4 cup marinade and turning once. Place remaining basting marinade in s mall saucepan; place on grid of grill and bring to a boil.
6. Meanwhile carve steak diagonally across the grain into thin slices; arrange on platter.
7. Spoon hot marinade over beef, as desired.
8. Garnish with orange slices and rosemary sprigs.
9. Tip: To broil, place steak on rack in broiler pan so surface of meat is 2 to 3 inches from heat. Broil 13 to 18 minutes, basting occasionally with reserved 3/4 marinade and turning once.

marinade, teriyaki sauce, onion, honey, orange juice, fresh rosemary, sesame oil, clove garlic, pepper, salt

Taken from www.food.com/recipe/pacific-rim-glazed-flank-steak-3742 (may not work)