With an overnight soy sauce marinade, a quick sear on a hot grill and the correct slicing technique (always against the grain), you can take a lean flank steak and make it oh-so-tender.
Ingredients
Instructions
In a shallow dish, combine the soy sauce, water, garlic, sugar, oil, ginger and pepper. Add the steak and turn to coat it with the marinade. Cover and refrigerate the marinating steak for eight hours or overnight, turning occasionally.
Drain the steak and discard the marinade. Grill it, covered, over medium-high heat for six to eight minutes on each side or until the meat reaches your preferred doneness. A thermometer inserted into the thickest part of the flank steak should read 135° for medium-rare, 140° for medium or 145° for medium-well. Slice the flank steak against the grain and serve. Editor's Tip: You can cook flank steak straight out of the refrigerator, but it will cook more evenly if you let it sit on the counter for 30 minutes. Letting the steak come to room temperature also gives the exterior time to dry out, which helps get a better sear.
Nutrition
- Calories
- 209 calories
- Fat Content
- 11g fat
- Cholesterol Content
- 59mg cholesterol
- Sodium Content
- 326mg sodium
- Carbohydrate Content
- 3g carbohydrate
- Fiber Content
- 0 fiber)
- Protein Content
- 24g protein. <b>Diabetic Exchanges</b>: 3 lean meat.
