Pacific Rim Glazed Flank Steak

Ingredients

• 1 pound flank steak
• 1/2 cup teriyaki sauce
• 1/4 cup onion, chopped
• 2 1/2 tablespoons honey
• 2 1/2 tablespoons orange juice
• 1/2 tablespoon sesame oil
• 1 clove garlic
• Orange slices
• Rosemary sprigs
• Salt and pepper

Directions

1. Add the teriyaki sauce, onion, honey, orange juice, oil, garlic, and a generous pinch of pepper to a blender, and blend until the mixture is completely smooth. Measure out 1/2 cup of the marinade and keep it separate.
2. Set the steak on a cutting board. Lightly score both sides in a crisscross pattern, then put the steak in a container that fits it snugly. Pour the remaining marinade over the meat so it is fully covered, cover the container with plastic wrap, and refrigerate for 30 minutes, turning the steak after 15 minutes.
3. Take the steak out of the marinade and blot it dry. Pour the reserved, unused marinade into a small saucepan and warm it over medium low heat. Throw away the marinade that touched the raw meat.
4. Place a large skillet over high heat. Add the steak and sear it for 3-4 minutes per side for medium-rare, brushing with some of the warmed marinade midway through cooking. The exact timing will depend on the thickness of your steak, so if it still feels very soft, cook it a bit longer. Remove the steak when it is done.
5. Rest the steak for 5 to 10 minutes. Cut it against the grain into slices about 1/4-inch thick. Arrange the slices on a plate, season with salt and additional pepper, and spoon the hot marinade over the top. Finish with orange slices and rosemary sprigs.