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Grilled Asian Flank Steak
- Active Time 25m
- Total Time 3h 35m
Makes 6 servings
The marinade in this recipe adds tenderness and special flavor to a popular cut of beef. Just add steamed rice with black sesame seeds, some green beans and you have an easy, delicious dinner!
- For Marinade:
- 1/2 cup soy sauce
- 1/2 cup plum sauce
- 1/2 cup pineapple juice
- 1/2 cup ketchup
- 1/4 cup scallions, finely sliced
- 3 tablespoons cilantro, chopped
- 2 tablespoons fresh ginger, minced
- 2 tablespoons fresh garlic, minced
- 2 flank steaks (about 1 1/4 pounds each)
Combine all the marinade ingredients. Mix well.
Place the flank steak in a resealable plastic bag and add the marinade. Refrigerate for 3-6 hours, turning occasionally to distribute the marinade.
Remove the flank steak from the marinade. Reserve the marinade. Place the steak in the center of a cooking grate and grill for 15-20 minutes, or until desired doneness, turning once halfway through grilling time. Occasionally brush lightly with the remaining marinade while grilling. Remove the steak when done and hold in a warm place for 5-7 minutes. Slice thinly on the bias for serving.
Meanwhile, bring the remaining marinade to a boil and simmer rapidly for 5 minutes. Serve with the steak.
WINE AND BEER RECOMMENDATION: To celebrate the steak’s grilled earthiness and the marinade’s smoked fruit flavors, try a pinot noir from Oregon’s Willamette Valley.
Pale ale-with its assertive flavor profile, hoppy finish and citrus overtones is our brew of choice for this complex grilled beef dish.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
345 calories; 15g total fat; 98mg cholesterol; 889mg sodium; 10g carbohydrates; 0g fiber; 40g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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