Spicy Asian Marinated Flank Steak
Ingredients
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 teaspoon curry powder
1 teaspoon ground red pepper
2 teaspoons fresh ginger, minced
1 1⁄2 teaspoons rice wine vinegar (I used honey ginger balsamic vinegar.)
1 teaspoon olive oil
1 (8 ounces) can crushed pineapple in juice, drained
4 cloves garlic, minced
1 flank steak (about 1 pound)
1⁄4 teaspoon salt
Instructions
1. Combine soy sauce, lime juice, curry powder, red pepper, fresh ginger, vinegar, olive oil, pineapple, and garlic in a large ziptop bag. Add steak, seal and marinate in refrigerator 24 hours, turning occasionally.
2. Prepare grill to medium-high heat.
3. Remove steak from bag; discard marinade. Pat steak dry and spray with cooking spray. Place steak on grill rack, and grill 4 minutes on each side or until desired degree of doneness. Sprinkle with salt, and let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Note: If flank steak is larger than 1 pound, double all marinade ingredients.
Comments
This recipe is from the 2011 Cooking Light Annual. Art grilled it for us and it was great. The flavor of the marinade was lovely and the flank steak was perfect. I served it with steamed rice and sautéed broccoli that had some garlic and soy sauce added in.
Cooking Light 2011