Szechuan Grilled Flank Steak
Makes 4 to 6 servings
|1||beef flank steak (1-1/4 to 1-1/2 pounds)|
|1/4||cup seasoned rice vinegar|
|1/4||cup soy sauce|
|2||tablespoons dark sesame oil|
|4||cloves garlic, minced|
|2||teaspoons minced fresh ginger|
|1/2||teaspoon red pepper flakes|
|1/2||cup thinly sliced green onions|
|2||to 3 teaspoons sesame seeds, toasted|
|Hot cooked rice (optional)|
- Place steak in large resealable food storage bag. Combine vinegar, soy sauce, oil, garlic, ginger and red pepper in small bowl; pour over steak. Press air from bag and seal; turn to coat. Marinate in refrigerator 3 hours, turning once.
- Spray grid with nonstick cooking spray. Prepare coals for direct grilling. Drain steak, reserving marinade in small saucepan. Place steak on grid over medium heat. Grill, uncovered, 17 to 21 minutes for medium rare to medium or until desired doneness, turning once.
- Add water to reserved marinade. Bring to a boil over high heat. Reduce heat to low; simmer 5 minutes. Transfer steak to carving board. Slice steak across grain into thin slices. Drizzle steak with boiled marinade. Sprinkle with green onions and sesame seeds. Serve with rice, if desired.
|Serving Size:||5 ounces steak with 3 tablespoons marinade, 2 tablespoons green onions and 1/2 teaspoon seasame seed|
|Saturated Fat||5 g|
|Total Fat||17 g|
|Calories from Fat||52 %|
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