Archive for Wednesday, April 8, 2009

Flank steak lean, delicious

April 8, 2009

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Flank steak is lean and very flavorful, but not particularly tender. It is best served cut into thin strips.

Asian-Flavored Flank Steak

1/2 cup chopped scallions

3 minced garlic cloves

1 tablespoon minced ginger

1/4 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 pound flank steak

Coat broiler pan with cooking spray.

Combine scallions, garlic, ginger, soy sauce, honey and rice vinegar in a baking dish large enough to hold the flank steak. Whisk until the honey is dissolved. Place the meat in the marinade for 5 minutes; turn, and let it sit 5 minutes.

Transfer the steak to the broiler pan, and place under the broiler for 5-6 minutes on each side, or until cooked through to desired degree of doneness. Remove from oven and let stand 5 minutes.

While the steak is cooking, pour the marinade into a small saucepan, and bring to a boil. Boil for 3-5 minutes (to kill harmful bacteria).

Cut meat across the grain on the diagonal into very thin slices. Drizzle with sauce. Makes 4 servings.

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