|
|||||||||||||
|
|||||||||||||
|
|||||||||||||
 = 60What's this? |
Ginger Cilantro Flank Steak
Servings = 4 | Serving size =4 ounces beef
This recipe can be multiplied by 2, 3, 4.
To multiply make separate bags of marinade with steak. Leftovers are fantastic and make good sandwiches and salads.
Serve with Roasted Potatoes or Roasted Corn on the Cob or Yam Home Fries or Brown and Wild Rice or Brown Rice
AND
Serve with Roasted Beets or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots
| 1 lb | flank steak |
| 3 Tbsp | fresh ginger |
| 1 Tbsp | dark sesame oil |
| 1 Tbsp | low-sodium soy sauce |
| 1 Tbsp | rice vinegar |
| 1 Tbsp | Splenda |
| 1 tsp | hot bean paste |
| 1/2 cup | cilantro leaves |
Combine the flank steak, minced ginger, sesame oil, soy sauce, rice vinegar, Splenda, red bean paste and cilantro leaves in a zipper bag. Close the bag and toss to coat the steak well.
Marinate at least four hours in the refrigerator (overnight is best).
When you are ready to cook the steak, preheat the oven to broil or start the barbecue grill on medium-high heat.
Lightly spray a broiler or non-stick grill pan or skillet with oil. Put the flank steak on the pan and place it under the broiler (or place the steak on the grill). Cook for about 8 - 9 minutes on each side for medium-rare.
Remove to a cutting board and allow the meat to rest for about 5 to 10 minutes prior to slicing. Carve the meat as thin as possible and serve.
Nutrition Facts
Serving size: 4 ounces beef | Servings 4
Calories 206 | Calories from Fat 95
Amount Per Serving (% Daily Value)
Total Fat 11g (16%) | Saturated Fat 3g (17%)
Monounsaturated Fat 4g | Trans Fat 0g
Cholesterol 48 mg (16 %) | Sodium 246 mg (10 %)
Total Carbohydrates 1g (0%) | Sugars 0g
Dietary Fiber 0g (1%) | Protein 25g
Vitamin A 3% | Vitamin C 3 % | Calcium 3% | Iron 1%
Vitamin K 8 mcg | Potassium 427 mg | Magnesium 30 mg
"Beef is the soul of cooking."
-Marie-Antoine Carême, 19th century chef
The refrigerator light goes on...
Comparing this with the Garlic Lime Flank Steak shows how different a recipe can be, even though it uses the same cut of meat and the same technique - the only difference here is the marinade. This recipe is not especially spicy, but it can be by simply increasing the amount of hot bean paste.