Southeast Asian Grilled Flank Steak

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

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Nutritional Information

Amount per serving
  • Calories: 180
  • Calories from fat: 40%
  • Fat: 7.9g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 23.5g
  • Carbohydrate: 2.5g
  • Fiber: 0.0g
  • Cholesterol: 43mg
  • Iron: 1.6mg
  • Sodium: 374mg
  • Calcium: 18mg

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. 1. Combine first 6 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.
  2. 2. Prepare grill to medium-high heat.
  3. 3. Remove steak from marinade; discard marinade.
  4. 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.
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