Grilled Asian Steak Recipe
Grilled Asian Steak Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“This is the first recipe I requested from my mother-in-law after I was married. My mouth waters just thinking about these juicy steaks.” —Lory Greathouse, Camano Island, Washington
Recommended: 32 Super Steak Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.

Ingredients

  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons aniseed
  • 1-1/2 teaspoons pepper
  • 1 beef flank steak (1-1/2 pounds)

Directions

In a small bowl, combine the first five ingredients. Pour 1/4 cup marinade into a large resealable plastic bag. Add the beef; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade.
Let stand for 5 minutes; thinly slice across the grain. Yield: 6 servings.
Originally published as Grilled Asian Steak in Simple & Delicious April/May 2011, p58

Nutritional Facts

3 ounce-weight: 179 calories, 8g fat (4g saturated fat), 54mg cholesterol, 584mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat.

  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons aniseed
  • 1-1/2 teaspoons pepper
  • 1 beef flank steak (1-1/2 pounds)
  1. In a small bowl, combine the first five ingredients. Pour 1/4 cup marinade into a large resealable plastic bag. Add the beef; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade.
  3. Let stand for 5 minutes; thinly slice across the grain. Yield: 6 servings.
Originally published as Grilled Asian Steak in Simple & Delicious April/May 2011, p58

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