Asian-Marinated Flank Steak

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

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Nutritional Information

Amount per serving
  • Calories: 194
  • Fat: 7.1g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 24.5g
  • Carbohydrate: 6.4g
  • Fiber: 0.5g
  • Cholesterol: 37mg
  • Iron: 1.7mg
  • Sodium: 378mg
  • Calcium: 25mg

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. 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. 2. Prepare grill or grill pan to medium-high heat.
  3. 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.
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