Flank Steak with Hot Peanut Sauce

Flank Steak with Hot Peanut Sauce

This meal had so much potential! I was at Trader Joe’s, so I decided to get my flank steak there. I figured that since it was organic, grain fed beef, it would be really great, but it ended up being really tough. I mean really tough. We could barely chew through it. It was really disappointing because the flavor of the sauce was wonderful, but we just couldn’t get through the meat. I served it with a mix of broccoli, red bell pepper and baby bok choy that I sauteéd with some soy sauce and teriyaki.

Flank Steak with Hot Peanut Sauce

Flank Steak with Hot Peanut Sauce
Cooking Light April 2008

By keeping the meat serving to a sensible three-ounce cooked portion and using the low-fat but flavorful flank cut, this entrée limits saturated fat while offering plenty of iron and protein. Prepare steamed rice and sautéed baby bok choy while the meat marinates.

⅓ cup chopped green onions
⅓ cup low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon minced peeled fresh ginger
1 tablespoon fresh lime juice
2 teaspoons sesame oil
1 teaspoon crushed red pepper
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed and cut diagonally into thin slices
½ cup water
1 tablespoon crunchy peanut butter
1 teaspoon cornstarch

1. Combine first 8 ingredients in a small bowl, stirring with a whisk. Place steak and 1/4 cup onion mixture in a large zip-top plastic bag; seal. Marinate in refrigerator at least 2 hours or overnight, turning bag occasionally.

2. Combine remaining 1/4 cup marinade, 1/2 cup water, peanut butter, and cornstarch in a small saucepan. Bring to a simmer; cook 1 minute, stirring frequently. Remove from heat; keep warm.

3. Remove steak from bag, discarding marinade. Heat a large nonstick skillet over medium-high heat. Add beef to pan; cook 2 minutes on each side or until desired degree of doneness. Serve with sauce.

Yield 4 servings (serving size: 3 ounces steak and about 1/4 cup sauce)

Nutritional notes:
CALORIES 212(38% from fat); FAT 9g (sat 2.9g,mono 3.7g,poly 1.4g); PROTEIN 25.8g; CHOLESTEROL 37mg; CALCIUM 29mg; SODIUM 549mg; FIBER 0.7g; IRON 2mg; CARBOHYDRATE 6.4g

MacGourmet Rating: 4 Stars


  • savorythoughts

    Hi Ashley, just a question about the flank steak – have you used flank steak before in your cooking? I ask because my wife and I had to use it in a number recipes (Cooking Light loves flank steak) before we finally figured it out. We learned to sharpen knives very well and then always cut the meat across the grain. The meat is very low fat, so we have to be sure we didn’t try to cut with the grain. Couldn’t even chew it, yikes! Also, if you want to cheat a little you can leave the steak whole, marinate, and then sear in a very hot pan for about 4 minutes per side. Cover it, let it sit to pull in those juices, and then cut thin slices, always against the grain. It’s a cheat, but who cares when you get that wonderful pink color! Anyway, if you weren’t doing those things you may want to give them a try, as they really worked for us. Good luck, and thanks for your great food writing and photos!

    Nate at SavoryThoughts

  • Ashley

    Hi Nate! Thanks for the kind words! I’ve cooked with flank steak a LOT, and this was the first time that I’ve had it turn out like that. We just chalked this one up to getting a bad cut of meat. I’m definitely trying to be better about honing my knives more often. I used to only think about it when I noticed that they weren’t cutting as easily, but now I try to remember at least once a week.

    Thanks for the tip about searing it whole when a recipe calls for it to be sliced before marinating. Good idea!

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