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Southeast Asian Grilled Flank Steak

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 3 ounces)
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.

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

Nutrition 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

How to Make It

  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.