Source:

from Parade newspaper insert 5/14/06

Serves/Makes:4

Ingredients

• 1 flank steak (about 2 lbs (.9 kg).)
• 2 tbsp (30 ml) chopped chopped fresh flat-leaf parsley (for garnish)
• Marinade:
• 1/4 cup (60 ml) soy sauce
• 1/4 cup (60 ml) dry sherry
• 1 tbsp (15 ml) minced fresh ginger
• 1 tbsp (15 ml) finely minced garlic
• 1 tbsp (15 ml) Asian sesame oil
• 1 tbsp (15 ml) peanut oil
• 1 tsp (5 ml) honey
• 1 tbsp (15 ml) rice vinegar
• 2 tsp (10 ml) Asian chili oil
• salt and freshly ground pepper, to taste

Preparation

• Combine the marinade ingredients in a shallow bowl.
• Add the flank steak and coat well.
• Place flank steak and marinade in a large zip-lock bag and marinade in refrigerator for 8 hours to overnight, turning once or twice.
• Remove from refrigerator 30 minutes before grilling.
• Scrape any garlic or ginger bits off steak (optional).
• Cook over high heat on a well oiled grill, 3 inches from the heat source, for 4 minutes per side for medium-rare meat.
• Remove to a cutting board and let rest before slicing.
• Slice steak thinly on the diagonal and arrange on a platter.
• Sprinkle with chopped parsley and serve.

Comments

Per serving: 370 calories, 1 g carbohydrate, 47 g protien, 18 g fat, 85 mg cholesterol