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Contest-Winning Grilled Asian Flank Steak Recipe

Contest-Winning Grilled Asian Flank Steak Recipe

“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!
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min. YIELD:6 servings

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

  • 1. In a large resealable plastic bag, combine the first seven ingredients; add steak. Seal bag and turn to coat; refrigerate overnight.
  • 2. 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.
  • 3. Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired. Yield: 6 servings.

Nutritional Facts

3 ounce-weight: 193 calories, 9g fat (4g saturated fat), 54mg cholesterol, 241mg sodium, 5g carbohydrate (3g sugars, 0g fiber), 22g protein Diabetic Exchanges: 3 lean meat.

Reviews for Contest-Winning Grilled Asian Flank Steak

Sort By :
MY REVIEW
rnbeveridge
Reviewed Sep. 29, 2010

"My fiance was very skeptical about the marinade and the idea of flank steak but it was the best steak we've made at home! This is my go to recipe for anytime we have flank steak!!!"

MY REVIEW
mjlouk
Reviewed May. 2, 2010

"This was really good. We didn't even need the hoisin sauce with it!"

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Wine Pairings

Full-Bodied Red Wine

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