Asian Flank Steak

recipe

Yield:

6 servings (serving size: 3 ounces steak and 1 cup green bean mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 252
Caloriesfromfat 45 %
Fat 12.6 g
Satfat 5.3 g
Monofat 5.2 g
Polyfat 0.5 g
Protein 23.3 g
Carbohydrate 11.5 g
Fiber 2.8 g
Cholesterol 57 mg
Iron 3.4 mg
Sodium 338 mg
Calcium 53 mg

Ingredients

1 (1 1/2-pound) lean flank steak
1/3 cup fresh lime juice
1/4 cup minced fresh mint
1/4 cup low-sodium soy sauce
2 tablespoons minced peeled gingerroot
2 tablespoons minced seeded jalapeño pepper
3 garlic cloves, minced
Vegetable cooking spray
1 1/2 pounds green beans, trimmed
1 cup halved cherry tomatoes

Preparation

Trim fat from steak. Combine steak and next 6 ingredients (steak through garlic) in a large heavy-duty zip-top plastic bag. Seal bag, and marinate in refrigerator 8-12 hours, turning bag occasionally. Remove steak from bag, reserving marinade.

Prepare grill or broiler. Place steak on grill rack or broiler pan coated with cooking spray, and cook 8 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices; thread steak slices on skewers, if desired. Set aside, and keep warm.

Pour reserved marinade through a sieve into a large microwave-safe bowl. Microwave at high 1 minute or until marinade boils. Steam green beans, covered, 3 minutes or until crisp-tender. Add green beans and tomatoes to hot marinade; toss gently to coat. Serve with steak.

Note:

May 1996
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