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Spicy Asian Marinated Flank Steak

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

Ingredients

  • 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
  • Cooking spray
  • 1/4 teaspoon salt

Nutrition 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

How to Make It

  1. Combine first 10 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 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.