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Hong Kong Flank Steak
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Recipe Information
from Parade newspaper insert 5/14/06


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

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