Asian Flank Steak Recipe
serve it with brown rice (with the left over marinade boiled as a sauce) and roasted peppers (tossed in olive oil and minced garlic, with a drizzle of balsamic vinegar.)
Read More http://www.epicurious.com/recipes/food/reviews/Asian-Flank-Steak-2129#ixzz1gAchJDUv
Servings: 4
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Ingredients
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon minced fresh ginger
- 1 1 1/4-pound flank steak, fat trimmed
Directions
- Whisk first 5 ingredients to blend in 13x9x2-inch glass baking dish. Add steak and turn to coat. Let stand 1 hour at room temperature or cover and refrigerate overnight, turning occasionally.
- Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into small saucepan and bring to boil. Grill or broil steak about 5 minutes per side for rare. Transfer steak to platter; let stand 10 minutes. Thinly slice steak across grain. Pass marinade as sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 4 servings | |
| Calories 245 | |
| Calories from Fat 92 | 38% |
| Total Fat 10.18g | 13% |
| Saturated Fat 4.23g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 1144mg | 48% |
| Potassium 654mg | 19% |
| Total Carbs 5.48g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.21g | 1% |
| Protein 31.14g | 50% |
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