- 2 cups onion, chopped, divided
- 1/3 cup orange juice
- 1 cup SEAL SAMA teriyaki sauce
- 1 tablespoon garlic, chopped
- 1 tablespoon sesame oil
- 1 tablespoon rosemary
- 1 lb. flank steak
- Salt and Pepper, to taste
Serving Suggestions:
- 2 teaspoons olive oil
- 1 cup mushrooms, thinly sliced
- 2 cups cabbage, shredded
- 4 hamburger buns
- 4 thin slices cheddar cheese
- 2 cups rice, cooked
- 3 green onions, chopped
Stir 1 cup chopped onion and the following 5 ingredients together with salt and pepper in a 13×9 baking dish, then place flank steak into the marinade. Cover; place in the refrigerator and marinade for at least 1 hour. (Note: The longer you can marinade the steak the better). Turn the steak over occasionally so that both sides get marinated.
Remove steak from marinade, and grill or broil to desired temperature. Cut into strips. (Note: It is best to cut against the grain of the meat.)
Serving Suggestions:
Sandwiches
In a large frying pan, bring the olive oil up to medium-high, cook the remaining cup of onions and mushrooms for 6-7 minutes or until softened. Add a couple tablespoons of the teriyaki sauce 2 minutes before serving. (Note: Cook onions on medium low for 25-30 minutes for caramelized onions.) Toast the buns with a slice of cheese. Top each bun with some of the flank steak, onions, mushrooms and cabbage. (Note: Saute the cabbage with some of the SEAL SAMA teriyaki sauce for the best flavor.)
Over Rice
In a frying pan up to medium heat, sauté the rice with desired amount of SEAL SAMA teriyaki sauce. Serve the flank steak over the rice. Top with green onions. Serve immediately.
Sponsor: UT Beef Council
