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Sesame Flank Steak

 Sesame Flank Steak
I can't remember where I got this recipe, but I've modified it over the years to suit my family's taste.—Karen Bouton, Kent, Washington
8 ServingsPrep: 5 min. + marinating Grill: 5 min.

Ingredients

  • 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

Directions

  • 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.
  • 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.
Nutritional Facts: One serving equals 172 calories, 169 mg sodium, 44 mg cholesterol, 2 gm carbohydrate, 19 gm protein, 10 gm fat, trace fiber. Diabetic Exchange: 3 lean meat.

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Sesame Flank Steak (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.