Print Friendly Recipe
- 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)
- 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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