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Sesame-Pepper Flank Steak

 Sesame-Pepper Flank Steak
Peppery, yet sweet, this tender Flank Steak will be the perfect ending to a day at the office. – Vera Reid, Laramie, Wyoming
8 ServingsPrep: 10 min. + marinating Grill: 15 min.

Ingredients

  • 1/4 cup sugar
  • 1/4 cup reduced-sodium soy sauce
  • 4 green onions, sliced
  • 4 garlic cloves, minced
  • 1 tablespoon sesame seeds
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon sesame oil
  • 2 teaspoons pepper
  • 1 beef flank steak (2 pounds)

Directions

  • In a large resealable plastic bag, combine the first eight
  • ingredients. Score the surface of the beef with shallow diagonal
  • cuts, making diamond shapes; place in bag. Seal bag and turn to
  • coat; refrigerate for 8 hours or overnight.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Grill beef,
  • covered, over medium heat or broil 4 in. from 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°).
  • Let stand for 5 minutes; thinly slice across the grain. Yield: 8
  • servings.

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Sesame-Pepper Flank Steak (continued)

Nutritional Facts: 3 ounces cooked beef equals 197 calories, 9 g fat (4 g saturated fat), 54 mg cholesterol, 220 mg sodium, 5 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.