Southeast Asian Grilled Flank Steak

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