Ingredients
3
tablespoons teriyaki marinade and sauce (from 15-oz bottle)
1
tablespoon canola oil
2
teaspoons pumpkin pie spice
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt
1/4
teaspoon pepper
2
cloves garlic, finely chopped
1
jalapeño chile with seeds, finely chopped
1 1/2
lb beef flank steak
Preparation
In heavy-duty resealable food-storage plastic bag, place all ingredients except beef. Add beef; seal bag and turn to coat beef. Refrigerate at least 4 hours but no longer than 24 hours to marinate.
Heat gas or charcoal grill. Remove beef from marinade; discard marinade.
Place beef on grill. Cover grill; cook over hot heat about 10 minutes, turning once, until slightly pink when cut in center. Let stand 5 minutes. To serve, cut across grain into thin slices.
