Maple and Soy-Glazed Flank Steak

<p>Maple and Soy-Glazed Flank Steak</p>
Photo: Randy Mayor; Styling: Cindy Barr

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.


4 servings (serving size: 3 ounces)

Total time: 40 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 40 Minutes

Nutritional 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


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


1. Preheat broiler.

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.