Ingredients:
- 1 (1-1/2 to 2 pound) beef arm steak
- Marinade:
- 1 cup prepared teriyaki marinade
- 1/2 cup chopped onion
- 1/3 cup honey
- 1/3 cup fresh orange juice
- 1 tbsp chopped fresh rosemary
- 1 tbsp dark sesame oil
- 1 clove garlic, crushed
- pepper, to taste
- Instant brown rice
- Dole Asian crunch salad mix
- fresh pineapple
- In medium shallow dish, combine marinade ingredients, adding pepper, as desired; whisk until blended. Remove and reserve ¾ cup for basting.
- With sharp knife, lightly score both sides of beef steak in a crisscross pattern. Place steak in remaining marinade in dish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning once.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, basting occasionally with reserved ¾ cup marinade and turning once.
- Place remaining basting marinade in small saucepan; bring to a boil. Meanwhile carve steak diagonally across the grain into thin slices; arrange on platter. Spoon hot marinade over beef, as desired.
