In a small bowl, combine the first seven ingredients. Transfer 3/4 cup marinade to a large resealable plastic bag; add garlic and sesame oil. Score surface of flank steak, making diamond shapes 1/4 in. deep; place in bag. Seal and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
I have been making this recipe or variations of it for years. I also had the honor of winning a Taste of Home recipe contest which features my recipe in the Light and Tasty April/May 2006, issue on page 56 and in the 2007 Annual Recipes on page 98. To see how I make it, keep reading.
Teriyaki Flank Steak
1 1/2 lbs. flank steak
1 cup reduced sodium Teriyaki sauce
1/4 cup water
1/4 cup honey
1 tablespoon cider vinegar
1-3/4 teaspoons ground ginger or 2 tbsp. fresh
1-1/2 teaspoons grated orange peel
1/8 teaspoon pepper
4 garlic cloves, minced
4 teaspoons sesame oil
1 green onion, chopped
Drain and discard marinade from steak. Grill, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with 3 tablespoons of the reserved marinade.
Cover with foil and let stand for 5 minutes; slice across the grain. Heat remaining marinade; serve over beef. Sprinkle with green onions.