“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!
- 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
- 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 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.
Originally published as Grilled Asian Flank Steak in Simple & Delicious May/June 2008, p33
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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