Steak, Soy And Ginger Flank Steak
Use the leftover marinade to season corn and red and yellow bell peppers. Add husked corn and halved and seeded bell peppers to the marinade after removing the steak and then cook on the grill, turning occasionally until slightly browned.
- 1 Flank Steak (1 1/4 Lb)
- 1 Tbsp Fresh Ginger, Minced
- 2 Tsp Garlic, Minced
- 1/4 Cup Reduced Sodium Soy Sauce
- 3 Tbsp Dry Red Wine
- 1 1/2 Tbsp Honey
Rinse the meat and pat dry. Place steak in a plastic freezer bag (1 gallon size) and add the remaining ingredients, seal bag and turn to coat. Lightly oil a barbecue grill and preheat to very hot. Remove the steak from the bag, reserving marinade for vegetables (see notes). Cook steak, turning once until done as you like it (about 15 minutes total for med-rare). To serve, slice diagonally across the grain into thin slices.
Per Serving: 337 Cal (40% from Fat, 49% from Protein, 11% from Carb); 39 g Protein; 14 g Tot Fat; 6 g Sat Fat; 6 g Mono Fat; 1 g Poly Fat; 9 g Carb; 0 g Fiber; 650 mg Sodium; 95 mg Cholesterol; AccuPoints = 7.9; Exchanges = ½ Veg - 5½ Very Lean Meat - 2 Fat