Grilled Asian Flank Steak
Simple & Delicious
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“This recipe is a variation of the marinated ginger-sake flank steak my mother used to make. It was so good,” says Shawn Solley of Morgantown, West Virginia. So is the wonderful flavor and aroma of Shawn's incredibly tender lighter version. You'll want to try this one!
SERVINGS: 6
CATEGORY: Lower Fat
METHOD:
TIME: Prep: 15 min. + marinating Grill: 15 min.
Ingredients:
- 1/4 cup Worcestershire sauce
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon sesame oil
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon minced garlic
- 1/2 teaspoon minced fresh gingerroot
- 1 beef flank steak (1-1/2 pounds)
- 2 tablespoons hoisin sauce, warmed
- 3 green onions, thinly sliced
- 1 tablespoon sesame seeds, toasted, optional
Directions:
In a large resealable plastic bag, combine the first seven ingredients; add steak. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes.
Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired. Yield: 6 servings.