Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
4 servings (serving size: 3 ounces steak and about 1/4 cup sauce)

By keeping the meat serving to a sensible three-ounce cooked portion and using the low-fat but flavorful flank cut, this entrée limits saturated fat while offering plenty of iron and protein. Prepare steamed rice and sautéed baby bok choy while the meat marinates.

How to Make It

Step 1

Combine first 8 ingredients in a small bowl, stirring with a whisk. Place steak and 1/4 cup onion mixture in a large zip-top plastic bag; seal. Marinate in refrigerator at least 2 hours or overnight, turning bag occasionally.

Step 2

Combine remaining 1/4 cup marinade, 1/2 cup water, peanut butter, and cornstarch in a small saucepan. Bring to a simmer; cook 1 minute, stirring frequently. Remove from heat; keep warm.

Step 3

Remove steak from bag, discarding marinade. Heat a large nonstick skillet over medium-high heat. Add beef to pan; cook 2 minutes on each side or until desired degree of doneness. Serve with sauce.

Ratings & Reviews

ok

dory92064
May 16, 2016
Prepped marinade in mini-processor.  Increased creamy peanut butter to 2tbs.  With the advance prep, came together quickly at dinnertime.  Served with plain basmati rice & green beans (made per CL's sesame-roasted asparagus).

GolfGal's Review

RevWendy
August 27, 2011
This was a wonderful meal, and I did not change a thing. It was perfect after a long day at work. Knowing that my Monday was going to be a long day at work, I marinated the flank steak on Sunday, and the rest was easy to accomplish. I grilled the flank steak, because that is how I prefer it. I served with mashed potatoes and steamed sugar snap peas. I drizzled the sauce on the flank steak, and livened up my mashed potatoes by using the rest of the sauce like a gravy. I found the sauce is fine as is, as long as you don't drown your flank steak in it. Yummy! We will definitely add this to our beef rotation.

Mleigh's Review

KarenDiane
May 09, 2011
This was tasty but not really anything to write home about. I made the entire menu specified in the article, but I grilled the steak. The glazed bok choy was a little too sweet for my taste.

dory92064's Review

AdrienneandDave
June 23, 2010
Really good flavor in both the marinade and the peanut sauce. I got a late start so only marinated the steak for 6 hours. We grilled the steak to have it med-rare instead of pan frying -- delicious results. I doubled the marinade and sauce to accommadate a 2 lb flank steak. Only change was to add another Tbs peanut butter and brown sugar to the sauce. Served with rice and Glazed Baby Bok Choy.

osheace's Review

carolfitz
November 05, 2009
Yumm! The peanut sauce is great. Similar to what you get at a Thai restaurant but without a ton of calories.

lizardstew's Review

osheace
July 28, 2009
This was SO delicious. My husband asked me to add it to the "list of stuff to make again." The sauce we excellent, and I made enough so we could put it over the brown rice I served with the meat.

RevWendy's Review

Mleigh
December 22, 2008
My husband and I love this! Quick and flavorful. We like the sauce sweeter, so I added 1 T of brn. sugar, and one extra T of peanut butter. Also, I didn't have grn. onions, so I used onion powder...I served it with brown rice & steamed broccoli sauteed with garlic and soy sauce.

AdrienneandDave's Review

GolfGal
December 12, 2008
This was really great! I made it for my husband's birthday and we loved it. I made it with wasabi mashed potatoes and some steamed sugar snap peas. Delish!

KarenDiane's Review

lizardstew
March 18, 2012
N/A