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.
Cooking Light MARCH 2009
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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