Spicy Asian Marinated Flank Steak

When it comes to experimenting with recipes, Marie Meyer encourages friends and family to be fearless. "Some of the things I come up with are not that good," she says. But Meyer found a winner with her spicy Asian marinade. An avid griller, Meyer wanted to create a marinade made with accessible ingredients and versatile enough to apply to a variety of meats. She also uses it with pork tenderloin and cuts of chicken. Nutritional Information Calories:236 Fat:8.6g (sat 3.2g,mono 3.6g,poly 0.7g) Protein:32.2g Carbohydrate:5.9g Fiber:0.5g Cholesterol:49mg Iron:2.2mg Sodium:365mg Calcium:32mg

Photo by Kathy M.
Adapted from find.myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from find.myrecipes.com

Ingredients

  • 2

    tablespoons less-sodium soy sauce

  • 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

Directions

1. Combine first 10 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally. 2. Prepare grill to medium-high heat. 3. Remove steak from bag; discard marinade. Place steak on grill rack coated with cooking spray, and grill for 4 minutes on each side or until desired degree of doneness. Sprinkle with salt, and let stand for 5 minutes. Cut steak diagonally across grain into thin slices.

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