Contest-Winning Grilled Asian Flank Steak
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
YIELD: 6 servings.
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.
Ingredients
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1/4 cup Worcestershire sauce
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1/4 cup reduced-sodium soy sauce
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3 tablespoons honey
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1 tablespoon sesame oil
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1 teaspoon Chinese five-spice powder
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1 teaspoon minced garlic
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1/2 teaspoon minced fresh gingerroot
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1 beef flank steak (1-1/2 pounds)
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2 tablespoons hoisin sauce, warmed
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3 green onions, thinly sliced
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1 tablespoon sesame seeds, toasted, optional
Directions
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1.
In a shallow dish, combine the first 7 ingredients; add steak and turn to coat. Cover and refrigerate overnight.
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2.
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.
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3.
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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