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Monday, April 23, 2012

Grilled Flank Steak

I love flank steak, it's so versatile. Just throw it in a Ziploc bag with whatever seasonings you like, marinate then grill it and you have a great dinner! Most of the time I throw in onions, lime juice and cilantro and make it a Mexican meal but a few weeks ago our good friends Mark and Diana had us over for dinner and they made a wonderful flank steak with an Asian flair and it was so good!! I bought a pretty flank steak this week and called her for the recipe when she gave it to me and I found out it had a 1/2 cup of oil in it (1/4 cup sesame and 1/4 cup of vegetable oil), I then knew why it was so great! So I modified her recipe for a couple of reasons, one was to make it leaner but the other is because I didn't have some of her ingredients. Mine turned out great, my husband said if I made this every night he would be happy, so thanks Diana for the inspiration!

1 lb Flank Steak
1/4 soy sauce (I use gluten free)
2 T Rice wine vinegar
1 t Canola Oil (sesame oil would have been good, but I was out)
1 T fresh ginger, minced
1 T fresh garlic, minced

Place steak in a Ziploc bag, add the rest of the ingredients, move it all around to coat the meat. Marinate for at least 1 hour but the longer the better. Heat grill to high then cook steak  for about 6 minutes per side (or as long as you would like depending on how done you like your steak). Let the meat rest for at least 5 minutes up to 10 and slice meat thinly against the grain.
Marinate the flank steak.
Hot off the grill...
Slice thinly and against the grain of the meat for tenderness.
I served it with  Asain Broccoli Slaw and rice noodles that were tossed in soy sauce, honey and dijon mustard, thinly sliced carrots and onions topped with cilantro.

Weight Watcher Friends: This serves at least 4 adults, each serving is 4 points! Not bad for steak!! I served this with my broccoli slaw and it was great! Which makes for a nice dinner under 6 points~

1 comment:

  1. Where do you usually buy your meat? I love flank steak as well, esp. topped on a salad.