Asian Marinated Flank Steak
Prep Time: 25 minutes plus overnight for marinating
Cooking Time: 15 minutes
This is best marinated overnight. You can cook this on an outdoor grill, or use and indoor stovetop grill pan. Remember that steak is often times the higher fat choice of protein, so limit it to once in awhile.
1 1/2 pounds steak, flank
3 tablespoons soy sauce, low sodium
1 tablespoons orange juice, or juice of 1 orange
2 tablespoons brown sugar
1 tablespoons sesame oil, dark
1/4 teaspoon pepper, black, ground
4 green onion(s) , chopped
1 tablespoon garlic, bottled minced
1/2 teaspoon ginger, ground
Trim the fat from the steak. In a small mixing bowl, mix all of the ingredients other than the steak. Place the steak in a 9 by 13 inch baking dish (or you can marinate in a large zip lock baggie for easier storage in your refrigerator). Pour half of the marinade on top. Poke the steak a few times with a fork to allow better marinating. Turn the meat over and pour the remaining marinade on top. Poke top side with a fork as well. Cover and refrigerate for up to 24 hours. If cooking immediately, allow meat to sit on counter and marinate for at least 15 minutes at room temperature before cooking. Heat a grill pan over medium high heat. There is oil in the marinade, so you should not need to oil the pan. Once the pan is hot, place the steak on the pan and cook for about 2-3 minutes without moving it. Turn the steak over and cook for 2-3 more minutes and remove from the pan onto a plate. Cover with foil and allow to rest before cutting for 5-10 minutes. Slice into thin slices cutting AGAINST the grain and at a slight angle.
Per Serving About: 270 calories, 12 g fat, 3.5 g saturated fat, 30 g protein, 8 g carbohydrates, 1 g dietary fiber, 310 mg sodium; WW Points plus value 7