Southeast Asian Grilled Flank Steak

Southeast Asian Grilled Flank Steak Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Open-grained flank steak absorbs lots of flavor from this spicy marinade. Serve with a salad of rice stick noodles, radishes, carrots, and snow peas.

Yield:

4 servings (serving size: 3 ounces)

Recipe from

Cooking Light

Nutritional Information

Calories 180
Caloriesfromfat 40 %
Fat 7.9 g
Satfat 3.2 g
Monofat 3.2 g
Polyfat 0.3 g
Protein 23.5 g
Carbohydrate 2.5 g
Fiber 0.0 g
Cholesterol 43 mg
Iron 1.6 mg
Sodium 374 mg
Calcium 18 mg

Ingredients

1 tablespoon sugar
3 tablespoons fresh lime juice
1 tablespoon fish sauce
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1/2 teaspoon ground coriander
2 garlic cloves, minced
1 pound flank steak, trimmed
Cooking spray
1/4 teaspoon salt

Preparation

1. Combine first 6 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.

2. Prepare grill to medium-high heat.

3. Remove steak from marinade; discard marinade.

4. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove steak from grill; sprinkle with salt. Let stand 5 minutes. Cut across grain into thin slices.

James Peterson,

Cooking Light

July 2008
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