Archive for Wednesday, April 8, 2009

Flank steak lean, delicious

April 8, 2009


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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