Spicy Asian-Marinated Flank Steak

Photo: Oxmoor House

Pair this spicy entrée with snap peas and chopped red bell pepper.

Yield: 4 servings (serving size: 3 ounces)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 236
  • Fat: 8.6g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 32.2g
  • Carbohydrate: 5.9g
  • Fiber: 0.5g
  • Cholesterol: 49mg
  • Iron: 2.2mg
  • Sodium: 365mg
  • Calcium: 32mg

Ingredients

  • 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

Preparation

  1. 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. 2. Preheat grill to medium-high heat.
  3. 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.
Note:

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

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