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Southeast Asian Grilled Flank Steak

Cooking Light
Southeast Asian Grilled Flank Steak
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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Outstanding

Open-grained flank steak absorbs lots of flavor from this spicy marinade. Serve with a salad of rice stick noodles, radishes, carrots, and snow peas.

Yield: 4 servings (serving size: 3 ounces)

Ingredients

  • 1  tablespoon  sugar
  • 3  tablespoons  fresh lime juice
  • 1  tablespoon  fish sauce
  • 2  teaspoons  Sriracha (hot chile sauce, such as Huy Fong)
  • 1/2  teaspoon  ground coriander
  • 2  garlic cloves, minced
  • 1  pound  flank steak, trimmed
  • Cooking spray
  • 1/4  teaspoon  salt

Preparation

1. Combine first 6 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 marinade; discard marinade.

4. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove steak from grill; sprinkle with salt. Let stand 5 minutes. Cut across grain into thin slices.

Nutritional Information

Calories:
180 (40% from fat)
Fat:
7.9g (sat 3.2g,mono 3.2g,poly 0.3g)
Protein:
23.5g
Carbohydrate:
2.5g
Fiber:
0.0g
Cholesterol:
43mg
Iron:
1.6mg
Sodium:
374mg
Calcium:
18mg
James Peterson, Cooking Light, JULY 2008

Member Ratings and Reviews

5 stars
Cioliball
So easy and flavorful! I am always looking for make ahead recipes I can just throw on the grill when I get home from work, and this fits the bill. Last wek I froze one in the marinade and put it in the fridge the night before I cooked it, turned out wonderfully!08/05/08

5 stars
Marcy From MN
served it with the soba noodle salad from the same issue...the only thing I did change was I only marinated it 12 hours rather then overnight due to the high acid content of the marinade and it still imparted a lot of flavor07/13/08