Teriyaki sauce, Chinese five-spice powder, ginger and sesame oil combine in this overnight marinade that gives plenty of Oriental flair to grilled flank steak.

Teriyaki Flank Steak
Preparation and griling time: 15 minutes (does not include marinating time)

1 1/2 pounds beef flank steak
3/4 cup reduced-sodium teriyaki sauce
2 tablespoons sesame oil
2 tablespoons minced fresh gingerroot
5 garlic cloves, minced
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon pepper
2 green onions, thinly sliced

Score the surface of the steak with shallow diagonal cuts, making diamond shapes. In a small bowl, combine the teriyaki sauce, oil, ginger, garlic, five-spice powder and pepper.

Pour 2/3 cup marinade into a large resealable plastic bag; add the steak and green onions. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.

If grilling the steak, coat grill rack with cooking spray before starting the grill. Drain and discard marinade from meat. Grill steak, covered, over medium-hot heat or broil 4 to 6 inches from the heat for 5 to 6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F), brushing occasionally with reserved marinade.

Makes 6 servings.

Nutritional information per serving: 207 calories; 10 g fat (4 g saturated); 54 mg cholesterol; 388 mg sodium; 4 g carbohydrates; 0 g fiber; 23 g protein.

Recipe from: Taste of Home; www.tasteofhome.com