Asian-Marinated Flank Steak

recipe
The warmth of nutmeg helps round out the sweet, salty, and tangy Asian-inspired marinade. Try it with grass-fed flank steak, if available. Serve this dish with steamed sugar snap peas and rice or soba noodles.

Yield:

4 servings (serving size: 3 ounces steak and 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 194
Fat 7.1 g
Satfat 2.6 g
Monofat 2.8 g
Polyfat 0.9 g
Protein 24.5 g
Carbohydrate 6.4 g
Fiber 0.5 g
Cholesterol 37 mg
Iron 1.7 mg
Sodium 378 mg
Calcium 25 mg

Ingredients

3 tablespoons hoisin sauce
2 tablespoons water
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed
Cooking spray

Preparation

1. Combine first 9 ingredients in a small bowl. Reserve 1/4 cup hoisin mixture; spoon remaining mixture into a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove steak from bag; discard marinade.

2. Prepare grill or grill pan to medium-high heat.

3. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with reserved 1/4 cup sauce.

Note:

David Bonom,

March 2009
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