Spicy Asian-Marinated Flank Steak

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Photo: Oxmoor House
Yield:
4 servings (serving size: 3 ounces)
Marie Meyer, Greensboro, NC
August 2011
RECIPE BY Oxmoor House

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

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

Nutritional Information

  • Calories 236
  • Fat 8.6g
  • Satfat 3.2g
  • Monofat 3.6g
  • Polyfat 0.7g
  • Protein 32.2g
  • Carbohydrate 5.9g
  • Fiber 0.5g
  • Cholesterol 49mg
  • Iron 2.2mg
  • Sodium 365mg
  • Calcium 32mg

How to Make It

Step 1

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

Step 2

Preheat grill to medium-high heat.

Step 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.

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.

Cooking Light Gluten-Free Cookbook

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