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Asian-Marinated Flank Steak

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

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

Nutrition 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

How to Make It

  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.