Hong Kong Flank Steak
Marinating the Asian flavors overnight enhances their sweet and pungent appeal. Scrape marinade bits off the meat before grilling, so they won't char. From Simply Delicious® by Parade® food editor Sheila Lukins. Cook time includes marinating time.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1(2 lb) flank steaks
- 2
For the marinade
- 1⁄4cup soy sauce
- 1⁄4cup dry sherry
- 1tablespoon minced fresh ginger
- 1tablespoon finely minced garlic
- 1tablespoon sesame oil
- 1tablespoon peanut oil
- 1tablespoon honey
- 1tablespoon rice vinegar
- 2teaspoons asian chili oil
- salt & freshly ground black pepper, to taste
Advertisement
DIRECTIONS
- Combine the marinade ingredients in shallow bowl. Add the flank steak; coat well.
- Marinate, covered, for 8 hours or overnight in the refrigerator, turning once or twice.
- Remove from the refrigerator 30 minutes before grilling. (Be sure to scrape any ginger or garlic bits off the steak.).
- 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 for 10 minutes before slicing.
- Slice the steak thinly on the diagonal and arrange on a platter.
- Sprinkle with the chopped parsley and serve.
Advertisement