Spicy Asian-Marinated Flank Steak

Spicy Asian-Marinated Flank SteakRecipe
Photo: Oxmoor House
Pair this spicy entrée with snap peas and chopped red bell pepper.


4 servings (serving size: 3 ounces)

Recipe from

Oxmoor House

Nutritional Information

Calories 236
Fat 8.6 g
Satfat 3.2 g
Monofat 3.6 g
Polyfat 0.7 g
Protein 32.2 g
Carbohydrate 5.9 g
Fiber 0.5 g
Cholesterol 49 mg
Iron 2.2 mg
Sodium 365 mg
Calcium 32 mg


2 tablespoons lower-sodium soy sauce {Check for Gluten}
1 tablespoon fresh lime juice
1 teaspoon curry powder
1 teaspoon ground red pepper
2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons rice wine vinegar
1 teaspoon olive oil
1 teaspoon dark sesame oil
1 (8-ounce) can crushed pineapple in juice, drained
4 garlic cloves, minced
1 (1-pound) flank steak, trimmed
Cooking spray
1/4 teaspoon salt


1. Combine first 10 ingredients in a large zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator 24 hours, turning occasionally.

2. Preheat grill to medium-high heat.

3. Remove steak from bag; discard marinade. Place steak on grill rack coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness. Sprinkle with salt, and let stand 5 minutes. Cut steak diagonally across grain into thin slices.


This spicy Asian marinade is versatile enough to apply to a variety of meats. Try it with pork tenderloin and cuts of chicken.