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Contest-Winning Grilled Asian Flank Steak

This recipe is a tender, lighter variation of the marinated ginger-sake flank steak my mother used to make. It has a wonderful flavor and aroma. — Shawn Solley, Morgantown, West Virginia.
  • Total Time
    Prep: 15 min. + marinating Grill: 15 min.
  • Makes
    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

  • In a shallow dish, combine the first 7 ingredients; add steak and turn to coat. Cover and refrigerate overnight.
  • 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 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes.
  • Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired.
Nutrition Facts
3 ounces cooked steak: 193 calories, 9g fat (4g saturated fat), 54mg cholesterol, 241mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 22g protein. Diabetic Exchange: 3 lean meat.

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