Soy and Ginger Flank Steak
Assembly Time: about 20 minutes; Cooking Time: about 15 minutes. Notes: Thaw overnight (the night before serving, place container of frozen food in the refrigerator). Use the marinade to season corn and red and green bell peppers: Remove steak from 1 bag and add 4 husked corn ears (8 to 9 in. each) and 2 halved and seeded bell peppers (1 lb. total) to marinade. Mix, lift out vegetables, and cook on grill beside steak, turning occasionally, until slightly browned, about 10 minutes.
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- Calories: 347
- Calories from fat: 36%
- Protein: 31g
- Fat: 14g
- Saturated fat: 5.7g
- Carbohydrate: 26g
- Fiber: 3.1g
- Sodium: 697mg
- Cholesterol: 71mg
- 2 flank steaks (about 1 1/4 lb. each), fat-trimmed
- 2 tablespoons minced fresh ginger
- 4 teaspoons minced garlic
- 1/2 cup reduced-sodium soy sauce
- 6 tablespoons dry red wine
- 3 tablespoons honey
- 1. Rinse meat and pat dry.
- 2. Put 1 steak in each of 2 plastic freezer bags (1-gal. size). Add 1/2 the ginger, garlic, soy, wine, and honey to each bag. Seal bags, turn to coat meat, and freeze (see Cold Facts below).
- 3. Thaw 1 bag (see notes).
- 4. Lightly oil a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Lift steak from bag; save marinade (see notes). Lay meat on grill. Close lid on gas grill. Cook, turning once, until as done as you like, about 15 minutes for medium-rare (slightly pink in center; cut in thickest part to check).
- 5. Transfer steak to a board and cut crosswise into thin slices.
- Cold Facts. Packaging: freezer bags. If ingredients include liquid, set each plastic freezer bag upright in a bowl, then fill. Squeeze out all air and seal bag. For better protection of frozen foods during storage, seal each bag inside a second one. Lay bags flat in freezer until solid so they will stack.
- Note: Nutritional analysis is per serving.
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