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

Open-grained flank steak absorbs lots of flavor from this spicy marinade. Serve with a salad of rice stick noodles, radishes, carrots, and snow peas.

James Peterson
Recipe by Cooking Light July 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
4 servings (serving size: 3 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.

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  • Prepare grill to medium-high heat.

  • Remove steak from marinade; discard marinade.

  • Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove steak from grill; sprinkle with salt. Let stand 5 minutes. Cut across grain into thin slices.

Nutrition Facts

180 calories; calories from fat 40%; fat 7.9g; saturated fat 3.2g; mono fat 3.2g; poly fat 0.3g; protein 23.5g; carbohydrates 2.5g; cholesterol 43mg; iron 1.6mg; sodium 374mg; calcium 18mg.
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