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Grilled Asian Flank Steak Recipe

Grilled Asian Flank Steak Recipe photo by Taste of Home

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“Friends and family keep asking me to make this great recipe that combines three of my favorites: Asian food, ginger and steak. Enjoy!” Warren Paulson — Mesa, Arizona

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Grilled Asian Flank Steak Recipe

Prep: 10 min. + marinating Grill: 15 min.

Yield: 4 Servings

10 15 25

Ingredients

1/4 cup thinly sliced green onions
1/4 cup unsweetened pineapple juice
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup plum sauce
2 tablespoons minced fresh cilantro
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 beef flank steak (1-1/4 pounds)

Directions

In a small bowl, combine the first eight ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the steak. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. To serve, thinly slice across the grain. Yield: 4 servings.

Nutritional Facts 4 ounces cooked steak equals 265 calories, 10 g fat (4 g saturated fat), 68 mg cholesterol, 1,050 mg sodium, 11 g carbohydrate, trace fiber, 29 g protein.

Originally published as Grilled Asian Flank Steak in Simple & Delicious May 2010, p47

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Grilled Asian Flank Steak

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Reviewed on Nov. 12, 2010 by debnbrian

We love Asian food! This grilled steak is wonderful. This recipe has become a standard meal at our home.

Reviewed on Sep. 05, 2010 by CyndiCB

I haven't had much luck when it comes to making Asian style dishes, but this one was VERY successful! Both my husband and I were surprised on how flavorful it was.

Reviewed on May. 19, 2010 by kherrman

Really loved this recipe, it was so easy and so tasty!

Reviewed on May. 02, 2010 by Seminoles

This was SO good. I marinated it overnight to get the most flavor. I'll be making this over and over.