Rating: 4 stars
11 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 7

The warmth of nutmeg helps round out the sweet, salty, and tangy Asian-inspired marinade. Try it with grass-fed flank steak, if available. Serve this dish with steamed sugar snap peas and rice or soba noodles.

David Bonom
Recipe by Cooking Light March 2009

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Recipe Summary

Yield:
4 servings (serving size: 3 ounces steak and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 9 ingredients in a small bowl. Reserve 1/4 cup hoisin mixture; spoon remaining mixture into a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove steak from bag; discard marinade.

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  • Prepare grill or grill pan to medium-high heat.

  • Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with reserved 1/4 cup sauce.

Nutrition Facts

194 calories; fat 7.1g; saturated fat 2.6g; mono fat 2.8g; poly fat 0.9g; protein 24.5g; carbohydrates 6.4g; fiber 0.5g; cholesterol 37mg; iron 1.7mg; sodium 378mg; calcium 25mg.
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