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Asian Flank Steak

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


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.