When it comes to experimenting with recipes, Marie Meyer encourages friends and family to be fearless. "Some of the things I come up with are not that good," she says. But Meyer found a winner with her spicy Asian marinade. An avid griller, Meyer wanted to create a marinade made with accessible ingredients and versatile enough to apply to a variety of meats. She also uses it with pork tenderloin and cuts of chicken.
2 tablespoons less-sodium soy sauce
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
1/4 teaspoon salt
How to Make It
Combine first 10 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.
Prepare grill to medium-high heat.
Remove steak from bag; discard marinade. Place steak on grill rack coated with cooking spray, and grill for 4 minutes on each side or until desired degree of doneness. Sprinkle with salt, and let stand for 5 minutes. Cut steak diagonally across grain into thin slices.