Marinated Flank Steak
published by starrleena magic on Jun 29, 2011
An Oriental-style marinade flavors this tender grilled steak. An ideal summer entree, but you can enjoy it year-round…just broil it indoors instead.
1 beef flank steak, 2 lbs.
1/2 c. canola oil
1/2 c. reduced-sodium soy sauce
1/4 c. red wine vinegar
2 tbsp. water
2 tsp. brown sugar
2 tsp. minced fresh gingerroot
2 garlic cloves, minced
1/4 tsp. pepper
Score surface of steak, making diamond shapes 1/2″ deep. In lg. resealable plastic bag, combine remaining ingredients; add steak. Seal bag & turn to coat; refrigerate for @ least 2 hrs., turning occasionally.
Drain & discard marinade. Grill steak, covered, over med. heat for 6-8 min. on ea. side or til meat reaches desired doneness (for med.-rare, a meat thermometer should read 145 deg. F; med., 160 deg. F.; well-done, 170 deg. F.) To serve, thinly slice across grain.
Yield: 8 servings.
Nutritions Facts: 3 oz. cooked beef = 204 cal.; 12 g. fat (4 g. sat. fat); 54 mg. chol.; 219 mg. sodium; 1 g. carbs.; trace fiber; 22 g. pro.; Diabetic Exchanges: 3 lean meat; 1 fat.
Image via Wikipedia
