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Maple and Soy-Glazed Flank Steak

Maple and Soy-Glazed Flank Steak
Photo: Randy Mayor; Styling: Cindy Barr
Total time 40 mins

4 servings (serving size: 3 ounces)

Make use of a budget-friendly cut of meat by marinating in a rich Asian marinade, which serves double-duty in this recipe. Serve this flank steak recipe with a cold cucumber salad for a complete meal.


  • 1 (1-pound) flank steak, trimmed
  • 3 tablespoons lower-sodium soy sauce
  • 3 tablespoons maple syrup
  • 2 tablespoons sake (rice wine) or dry sherry
  • 2 teaspoons dark sesame oil
  • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1/8 teaspoon freshly ground black pepper
  • Cooking spray

Nutrition Information

  • calories 232
  • fat 9.1 g
  • satfat 3.2 g
  • monofat 3.6 g
  • polyfat 1.2 g
  • protein 23.4 g
  • carbohydrate 11.9 g
  • fiber 0.2 g
  • cholesterol 45 mg
  • iron 2 mg
  • sodium 436 mg
  • calcium 25 mg

How to Make It

  1. Preheat broiler.

    Siri Stafford/Digital Vision/Getty Images
  2. Pierce steak gently on both sides. Combine steak and next 6 ingredients (through pepper) in a shallow dish; turn to coat. Marinate at room temperature 20 minutes, turning occasionally.

  3. Remove steak from marinade, reserving marinade. Place steak on a broiler pan coated with cooking spray. Pour marinade into a small skillet; bring to a boil, stirring well. Cook over medium-high heat 3 minutes or until thick and syrupy.

  4. Brush steak with half of glaze; broil 5 minutes. Turn steak over, and brush with remaining glaze; broil 5 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices.