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
How to Make It
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.
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.
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.