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Name: Teriyaki Flank Steak with Shiitakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Japanese
Ingredients: 1/3 c Reduced-sodium soy sauce; 3 Garlic minced; 1/3 c scallions Chopped; 1 tb Vegetable oil; 12 Whole scallions; 1 tb fresh ginger Grated; 12 Shiitake mushrooms; 2 ts Honey; 1/3 c Dry sherry; 1 1/2 lb Flank steak well-trimmed

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INGREDIENTS

1/3 c Reduced-sodium soy sauce
3 Garlic ; minced
1/3 c scallions ; Chopped
1 tb Vegetable oil
12 Whole scallions
1 tb fresh ginger ; Grated
12 Shiitake mushrooms
2 ts Honey
1/3 c Dry sherry
1 1/2 lb Flank steak ; well-trimmed

Servings

INSTRUCTIONS

The honey in the teriyaki sauce helps caramelize the outside of this marinated flank steak to a crusty, flavorful goodness. Cut the meat into very thin slices and serve with grilled, skewered mushrooms and scallions. 1. In a shallow dish just large enough to hold the meat, combine the soy sauce, sherry, oil, honey, garlic, ginger and chopped scallions. Whisk until the honey is dissolved. Add the flank steak and turn to coat both sides. Cover and refrigerate for at least 6 hours and up to 24 hours, turning occasionally. 2. Prepare a hot charcoal fire or preheat a gas grill. Remove the meat from the marinade and pat it dry with paper towels. Trim the whole scallions, leaving 2 inches of the green tops. Toss the scallions and mushrooms in the marinade to coat, then thread onto metal skewers. 3. Grill the meat, turning once, to the desired degree of doneness, 8 to 10 minutes for rare, 12 to 15 minutes for medium-rare to medium. Let the meat sit for 5 minutes before cutting into thin slices at a sharp diagonal across the grain. 4. Meanwhile, grill the skewered mushrooms and scallions at the edge of the grill until the vegetables soften and the edges are charred, about 4 minutes. 5. Arrange the meat on a platter, place the skewered vegetables on top, and serve. Note: If youre going to use a marinade as a sauce, set aside a portion of the marinade before adding the raw meat to it to prevent bacteria from contaminating the sauce. If you want to use leftover marinade as a table sauce, bring it to a boil in a saucepan over high heat. Boil it for 3 minutes to kill any potentially harmful bacteria transferred from the raw meat. Nutritional analysis per serving: About 154 calories, 51 calories from fat, 6g total fat, 2g saturated fat, 23mg cholesterol, 265mg sodium, 8g total carbohydrates, 1g fiber, 15 g protein. >From The American Medical Association Cookbook Posted to recipelu-digest by Sandy on Mar 06, 1998

NOTES

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Teriyaki Flank Steak with Shiitakes

1/3 c Reduced-sodium soy sauce
3 Garlic minced
1/3 c scallions Chopped
1 tb Vegetable oil
12 Whole scallions
1 tb fresh ginger Grated
12 Shiitake mushrooms
2 ts Honey
1/3 c Dry sherry
1 1/2 lb Flank steak well-trimmed

The honey in the teriyaki sauce helps caramelize the outside of this  marinated flank steak to a crusty, flavorful goodness. Cut the meat into  very thin slices and serve with grilled, skewered mushrooms and scallions.    1. In a shallow dish just large enough to hold the meat, combine the soy  sauce, sherry, oil, honey, garlic, ginger and chopped scallions. Whisk  until the honey is dissolved. Add the flank steak and turn to coat both  sides. Cover and refrigerate for at least 6 hours and up to 24 hours,  turning occasionally.    2. Prepare a hot charcoal fire or preheat a gas grill. Remove the meat from  the marinade and pat it dry with paper towels. Trim the whole scallions,  leaving 2 inches of the green tops. Toss the scallions and mushrooms in the  marinade to coat, then thread onto metal skewers.    3. Grill the meat, turning once, to the desired degree of doneness, 8 to       10    minutes for rare, 12 to 15 minutes for medium-rare to medium.  Let the meat sit for 5 minutes before cutting into thin slices at a sharp  diagonal across the grain.    4. Meanwhile, grill the skewered mushrooms and scallions at the edge of the  grill until the vegetables soften and the edges are charred, about 4  minutes.    5. Arrange the meat on a platter, place the skewered vegetables on top, and  serve.    Note: If youre going to use a marinade as a sauce, set aside a portion of  the marinade before adding the raw meat to it to prevent bacteria from  contaminating the sauce. If you want to use leftover marinade as a table  sauce, bring it to a boil in a saucepan over high heat. Boil it for 3  minutes to kill any potentially harmful bacteria transferred from the raw  meat.    Nutritional analysis per serving: About 154 calories, 51 calories from fat,  6g total fat, 2g saturated fat, 23mg cholesterol, 265mg sodium, 8g total  carbohydrates, 1g fiber,       15 g  protein.    >From The American Medical Association Cookbook    Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 06, 1998

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Nutrition

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Serving Size: 1 Serving (233g)
Recipe Makes: 6

Calories: 242
Calories from Fat: 87 (36%)

Amt Per Serving		% DV

	Total Fat 9.7g	13 %
	Saturated Fat 3.5g	17 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 0.8g
Cholesterol 39.2mg		12 %
Sodium 1743.6mg		60 %
Potassium 555.3mg		15 %
Total Carbohydrate 7.5g		2 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 6.3g
Protein 27.7g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 242

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