- Cook Time
- Prep Time
- 4 ServingsServings
- 1 lb lean beef steak, trimmed of fat 500g
- 2 Tbsp light soy sauce 30 mL
- 1 Tbsp canola oil 15 mL
- 2 Tbsp granulated sugar 30 mL
- 2 Tbsp balsamic vinegar 30 mL
- 1/2 tsp dried pepper flakes 2 mL
- 1/8 tsp salt .5 mL
1 Place steak, soy sauce, canola oil, sugar, vinegar, pepper flakes and salt in a large resealable plastic bag.
2 Seal tightly and shake back and forth to allow ingredients to blend evenly.
3 Refrigerate 24 to 48 hours, turning occasionally.
4 Preheat grill or broiler.
5 Coat cold grill rack or broiler rack with canola cooking spray and place over grill or broiler pan. Remove beef from marinade, reserving marinade.
6 Place beef on top of rack and cook 5 minutes, turn and cook 4 minutes longer or until desired doneness.
7 Remove from rack and place on cutting board 5 minutes before thinly slicing diagonally grain.
8 Meanwhile, place reserved marinade in a small saucepan.
9 Bring to boil over high heat and continue boiling 2 minutes or until reduced to 1/4 cup (60 mL). Watch carefully to not over-reduce. Remove from heat.
10 Place sliced beef on serving platter and drizzle sauce evenly over steak.