coarse grain makes it a champ at holding on to the flavors of a marinade, and
this teriyaki(ish) one is a guaranteed crowd-pleaser. Serve with blackened
sugar snap peas and rice with quick-pickled jalapeños.
Serves 6 to
Asian sesame oil
cloves garlic, finely grated
1 1- to
2-inch piece fresh ginger, finely grated (about 1 generous Tbs.)
1-1/2 to 2
lb. beef flap meat, cut into pieces of even thickness, if necessary
scallions, green parts only, thinly sliced
toasted sesame seeds
In a medium
bowl, whisk together the tamari, peanut oil, mirin, sesame oil, garlic, and ginger.
meat and turn to coat.
marinate in the refrigerator for 4 to 6 hours.
medium-high (400°F to 475°F) gas or charcoal grill fire.
meat from the marinade and pat dry.
turning every 2 minutes, until cooked to your liking, 6 to 8 minutes for medium
a cutting board, cover loosely with foil, and let rest for 5 to 10 minutes.
slice across the grain and serve sprinkled with the scallions and sesame seeds.
information (per serving): Calories (kcal): 210, Fat Calories (kcal): 120, Fat
(g): 13, Saturated Fat (g): 4, Polyunsaturated Fat (g): 2.5, Monounsaturated
Fat (g): 6, Cholesterol (mg): 45, Sodium (mg): 540, Carbohydrates (g): 3, Fiber
(g): 0, Sugar (g): 1, Protein (g): 20