John Myers
Ingredients for 4 servings:
- 800 g flank steak (from the belly flap of the beef), up to 1 kg
- Teriyaki sauce
- cane sugar
- Salt
Instructions
Working time approx. 10 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours
This recipe requires a lockable grill and a roasting basket. Sprinkle the flank steak with cane sugar and salt, then marinate it in teriyaki sauce and gently massage it in. Let it marinate in the refrigerator for 2 to 3 hours and then let it rest at room temperature for 30 minutes. Grill the flank steak with the lid closed for about 2 minutes, turn it 45 degrees to create a diamond pattern and continue grilling with the lid closed for about 2 minutes. Grill the back of the steak in the same way. Return the grilled steak to the teriyaki sauce and create an indirect zone on the grill. Place a roasting basket in the center of the grill, add the steak and close the lid. After 10 to 15 minutes, remove the steak and let it rest briefly. Cut the steak into thin slices against the grain.
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