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    Home » Recipes » Main Dish Recipes

    Spicy Asian Marinated Flank Steak

    Published: May 27, 2010 · Modified: Dec 1, 2019 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    This was a tasty steak dish from the newest issue of Cooking Light. I served it with white rice and a simple pineapple and shallot salad.

    A plate of sliced flank steak with pineapple salsa and rice.

    Spicy Asian Marinated Flank Steak
    Cooking Light June 2010

    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.

    Yield: 4 servings (serving size: 3 ounces)

    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 ½ 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
    ¼ teaspoon salt

    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.

    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

    MacGourmet Rating: 4 Stars

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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