“This is the first recipe I requested from my mother-in-law after I was married. My mouth waters just thinking about these juicy steaks.” —Lory Greathouse, Camano Island, Washington
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 2 garlic cloves, minced
- 1-1/2 teaspoons aniseed
- 1-1/2 teaspoons pepper
- 1 beef flank steak (1-1/2 pounds)
- In a small bowl, combine the first five ingredients. Pour 1/4 cup marinade into a large resealable plastic bag. Add the beef; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Grill steak, covered, over medium heat or broil 4 in. from the 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.
- Let stand for 5 minutes; thinly slice across the grain. Yield: 6 servings.
Originally published as Grilled Asian Steak in Simple & Delicious April/May 2011, p58
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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