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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (186g) Recipe makes 6 servings |
||
| Calories 334 | ||
| Calories from Fat 140 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.6g | 23% | |
| Saturated Fat 5.6g | 28% | |
| Monounsaturated Fat 6.3g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 61mg | 20% | |
| Sodium 559mg | 23% | |
| Potassium 590mg | 16% | |
| Total Carbohydrate 14.1g | 4% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 12.1g | ||
| Protein 33.2g | 66% | |
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Sweet and Tangy Flank Steak (Oamc or Make Ahead)
By: justcallmetoni
Apr 6, 2006
This recipe is from Super Suppers, the franchise that allows families to prepare meals ahead of time in their central kitchen. They do the prep, you do the assembly for quick dinners from the freezer. I love flank steak and this sweet/spicy combination appealed to me. The addition of pepper is mine and the way I like this dish.
SERVES 6
Ingredients
- 1/3 cup reduced sodium soy sauce
- 1/3 cup packed brown sugar
- 1/4 cup sliced scallion, white and green parts
- 1 tablespoon sesame oil
- 1 tablespoon sesame seed
- 2 teaspoons garlic, minced
- 1-1 1/2 teaspoon gingerroot, minced
- 1/4 teaspoon chili pepper flakes (optional)
- 2 lbs flank steaks
Directions
1
Mix together all ingredients except steak together in a bowl. Fold steak into thirds, placing outer edges towards the center. Place steak into a resealable freezer bag. Add marinade and squish around so that all of the steak surface is covered. Place into a second bag, seal and label.2
Freeze steak for up to 2 month. To prepare, remove 2 days ahead and defrost in the fridge.3
To prepare, pre-heat grill or broiler. Remove steak from bag and pour sauce into a small sauce pan. Bring sauce to a boil and simmer for 5 minutes.4
Grill or broil steak for 5 minutes per side or until steak reaches 135 degrees. Remove steak from heat and allow to rest for 5 minutes before slicing.5
To serve, thinly slice steak across the grain and spoon a bit of sauce on top.6
(if you are not preparing this as a make ahead meal, marinade meat for 2 to 4 hours before cooking.).
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- Course > Main Dish
- Main Ingredient > Meat > Beef > Steaks
- Cuisine > Asian
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven > Broil/Grill
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- Preparation > Equipment > Stove Top
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Dinner Party
- Dietary > High in... > High Protein
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef Crystal Cooks
On Aug 18, 2008
This marinade made one tasty steak! I can't wait to try it on chicken. I bet it would be great. Loved the ginger in this recipe along with all the other Asian ingredients. Will make again and again! Thanks for sharing this with us Toni!
From: KelBel
On Jul 24, 2008
Fabulous Flavor. I had an already frozen flank steak, so I defrosted it and marinated it my fridge for a week. Grilled with onions, squash and mushrooms for a wonderful dinner, served with salad. Will definately make again!
From: Chris #5
On Apr 23, 2007
I'm going to add my raves to this recipe! I adored it. This will be my marinade from now on. I didn't have soy sauce, so subbed Teriyaki sauce, and didn't want to pay a fortune for sesame oil, so just used olive oil. Even with those subs, it was fantastic. My husband, who hates it when I do anything with a steak other than put it on the grill plain, said he ALWAYS wants me to do steak this way!
From: StephanieZ
On Jul 30, 2006
Great recipe and SOOOO easy! Leftovers make for an excellent stir fry along with the extra sauce, a bag of frozen veggies and of course rice. This recipe will definitely be a regular — next time I'll freeze 6 steaks instead of 3, because they are going fast! Thanks!
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