Spicy Asian-Marinated Flank Steak Recipe Print Page

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Photo by: Photo: Oxmoor House

Spicy Asian-Marinated Flank Steak

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

Oxmoor House AUGUST 2011

Yield: 4 servings (serving size: 3 ounces)

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. 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.

Note:

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

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

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Spicy Asian-Marinated Flank Steak recipe