Spicy Asian Marinated Flank Steak |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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 1/2 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 |
1/4 teaspoon salt |
Directions:
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.
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