TOTAL TIME: Prep: 5 min. + marinating Grill: 5 min.
MAKES: 8 servings


  • 1-1/2 pounds beef flank steak
  • 1/4 cup sesame seeds, toasted
  • 1/4 cup thinly sliced green onions
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons canola oil
  • 1 tablespoon brown sugar
  • 1 tablespoon ground ginger
  • 3 garlic cloves, minced
  • 1 teaspoon ground mustard
  • 1 teaspoon Worcestershire sauce

Nutritional Facts

3 ounce-weight: 172 calories, 10g fat (0 saturated fat), 44mg cholesterol, 169mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 19g protein. Diabetic Exchanges: 3 lean meat.


  1. Score steak and place in a large shallow glass container or resealable plastic bag. Combine the remaining ingredients; pour over meat. Cover or seal and refrigerate for 4 hours or over night. Drain and discard marinade.
  2. Grill steak, covered, over medium heat until the meat reaches desired doneness for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Thinly slice across the grain. Yield: 8 servings.
Originally published as Sesame Flank Steak in Country Woman July/August 2000, p37

Full-Bodied Red Wine

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

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