Grilled Asian Flank Steak
photo by Papa D 1946-2012
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4-5
ingredients
- 1⁄4 cup thinly sliced green onion
- 1⁄4 cup unsweetened pineapple juice
- 1⁄4 cup soy sauce
- 1⁄4 cup ketchup
- 1⁄4 cup plum sauce
- 2 tablespoons minced fresh cilantro
- 3 garlic cloves, minced
- 1 tablespoon minced fresh gingerroot
- 1 beef flank steak (1-1/4 pounds)
directions
- In a small bowl, combine the first eight ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the steak. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. To serve, thinly slice across the grain.
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Reviews
-
This recipe is truly a fantastic recipe. I marinated the flank steaks and one london broil for 6 hours before grilling. The flavor of the marinade really showed through in the meat! It was just perfect. I used the leftover slices to top a romaine salad with radishes, chow mein noodles and an Asian Sesame dressing for lunch the next day. This steak was the showcase of our Father's Day grill and everyone was impressed! Thanks diner for sharing. Made for PRMR tag game.
-
Outstanding!! It was totally enojyed by my friend and I! I was not allowed to have the leftovers, he definitely wanted to keep them for himself! I marinated for about 5 hours, cooked it over direct heat for about 6 minutes each side, then moved to indirect heat as it was a pretty thick flank steak. Came out perfect!!! Made for a Seasoned Sailor and his Sassy Sirens - ZWT6!
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RECIPE SUBMITTED BY
diner524
Trinity, 48
<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
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