Easy and tasty. I like to serve it with brown rice and sauteed spinach sprinkled with sesame seeds. For really good leftover steak for salad and sandwiches hold back about 1/2 cup of the marinade to use as sauce. Serve some with the steak and then pour the rest over the leftover meat and seal in a zip bag to keep it moist.
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.
More From Cooking Light
- 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
- 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
- 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.
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