Teriyaki Flank Steak - the Flank steak was marinated in a teriyaki sauce for 24 hours, removed from the marinade, patted dry, rebagged and cooked at 129F for about 2 hours, then seared on the grill.
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
Teriyaki Flank Steak - the Flank steak was marinated in a teriyaki sauce for 24 hours, removed from the marinade, patted dry, rebagged and cooked at 129F for about 2 hours and then seared on the grill.
Grilled Teriyaki Flank Steak - the Flank steak was marinated in a teriyaki sauce for 24 hours, removed from the marinade, patted dry, rebagged and cooked at 129F for about 2 hours and then seared on the grill.
