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

Marie Meyer, Greensboro, NC
Recipe by Oxmoor House August 2011

Gallery

Credit: Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 10 ingredients in a large zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator 24 hours, turning occasionally.

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  • Preheat grill to medium-high heat.

  • 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.

Chef's Notes

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

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

236 calories; fat 8.6g; saturated fat 3.2g; mono fat 3.6g; poly fat 0.7g; protein 32.2g; carbohydrates 5.9g; fiber 0.5g; cholesterol 49mg; iron 2.2mg; sodium 365mg; calcium 32mg.
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