Asian-Marinated Flank Steak

The warmth of nutmeg helps round out the sweet, salty, and tangy marinade. Try it with grass-fed flank steak, if available. Serve this dish with steamed sugar snap peas and rice or soba noodles.

Yield: 4 servings (serving size: 3 ounces steak and 1 tablespoon sauce)

Ingredients

• 3  tablespoons  hoisin sauce
• 2  tablespoons  water
• 2  tablespoons  rice vinegar
• 1  tablespoon  low-sodium soy sauce
• 2  teaspoons  grated peeled fresh ginger
• 1  teaspoon  dark sesame oil
• 1/4  teaspoon  freshly grated nutmeg
• 1/8  teaspoon  crushed red pepper
• 2  garlic cloves, minced
• 1  (1-pound) flank steak, trimmed
• Cooking spray

Preparation

1. Combine first 9 ingredients in a small bowl. Reserve 1/4 cup hoisin mixture; spoon remaining mixture into a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove steak from bag; discard marinade.

2. Prepare grill or grill pan to medium-high heat.

3. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with reserved 1/4 cup sauce.

Nutritional Information

Calories:

194

Fat:

7.1g (sat 2.6g,mono 2.8g,poly 0.9g)

Protein:

24.5g

Carbohydrate:

6.4g

Fiber:

0.5g

Cholesterol:

37mg

Iron:

1.7mg

Sodium:

378mg

Calcium:

25mg