Hans Gilgen's
ORGANIC SEASONINGS

Grilled Teriyaki Beef Flank Steak
1 lb Beef Flank Steak
1 1/2 teaspoons GOURMET ALL-PURPOSE SEASONING SALT - SPICY ALL-PURPOSE SEASONING SALT, or GOURMET LITE ALL-PURPOSE SEASONING SALT
2 Tablespoons Peanut Oil

Marinade:
2/3 Cup Teriyaki Sauce
1/4 Cup Soy Sauce
1 1/2 teaspoons Garlic (Course Chopped)
1 1/2 teaspoons Fresh Ginger or Ginger Paste
1 1/2 teasspoons Honey
2 Tablespoons Extra Virgin Olive Oil

1) Mix all the ingredients for the marinade in a 1 gallon ziploc bag.
2) Season the Flank Steak with your choice of GOURMET ALL-PURPOSE SEASONING SALT - SPICY ALL-PURPOSE SEASONING SALT, or GOURMET LITE ALL-PURPOSE SEASONING SALT and rub in to the meat. Place in the plastic bag with the marinade. Marinate in the refrigerator for at least 4 hours or overnight.
3) Preheat oven to 350 degrees.
4) Remove the steak from the marinade and pat dry with paper towels. Try to remove most of the pieces of garlic.
5) Rub the steak with the Peanut Oil and place in a hot cast iron pan to cook for 1-2 minutes each side. Then place in the oven to finish until desired internal temperature is reached.
6) Move steak to a cutting board and let rest for 5-8 minutes.
7) Slice against the grain in to 1/4" slices and ENJOY!!! 

Serve with Rice and Butter Lettuce 

Tidbits: Leave the meat sit out at room temperature for up to 2 hours before cooking. This will allow it to cook more evenly. Place a piece of steak and some rice in a butter lettuce leaf to make a delicious wrap and ENJOY!!!