Soy and Ginger Flank Steak

Assembly Time: about 20 minutes; Cooking Time: about 15 minutes. Notes: Thaw overnight (the night before serving, place container of frozen food in the refrigerator). Use the marinade to season corn and red and green bell peppers: Remove steak from 1 bag and add 4 husked corn ears (8 to 9 in. each) and 2 halved and seeded bell peppers (1 lb. total) to marinade. Mix, lift out vegetables, and cook on grill beside steak, turning occasionally, until slightly browned, about 10 minutes.
Makes 2 main dishes, 4 servings each


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2 flank steaks (about 1 1/4 lb. each), fat-trimmed
2 tablespoons minced fresh ginger
4 teaspoons minced garlic
1/2 cup reduced-sodium soy sauce
6 tablespoons dry red wine
3 tablespoons honey


1. Rinse meat and pat dry.

2. Put 1 steak in each of 2 plastic freezer bags (1-gal. size). Add 1/2 the ginger, garlic, soy, wine, and honey to each bag. Seal bags, turn to coat meat, and freeze (see Cold Facts below).

3. Thaw 1 bag (see notes).

4. Lightly oil a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Lift steak from bag; save marinade (see notes). Lay meat on grill. Close lid on gas grill. Cook, turning once, until as done as you like, about 15 minutes for medium-rare (slightly pink in center; cut in thickest part to check).

5. Transfer steak to a board and cut crosswise into thin slices.

Cold Facts. Packaging: freezer bags. If ingredients include liquid, set each plastic freezer bag upright in a bowl, then fill. Squeeze out all air and seal bag. For better protection of frozen foods during storage, seal each bag inside a second one. Lay bags flat in freezer until solid so they will stack.

Note: Nutritional analysis is per serving.

Created date

November 2008

Nutritional Information

Calories 347
Caloriesfromfat 36 %
Protein 31 g
Fat 14 g
Satfat 5.7 g
Carbohydrate 26 g
Fiber 3.1 g
Sodium 697 mg
Cholesterol 71 mg