Spicy Asian Marinated Flank Steak
By Kplmrm
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
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
Details
Servings 4
Adapted from find.myrecipes.com
Preparation
Step 1
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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