A marinade of Asian ingredients adds new flavor to grilled steak.
1/3 cup soy sauce
3 cloves garlic, crushed with press
2 tablespoons grated peeled fresh ginger
2 tablespoons rice vinegar
1 tablespoon Asian sesame oil
1 tablespoon sugar
1/2 teaspoon ground red pepper (cayenne)
1 bunch green onions
2 1/2 pounds beef flank steak
1. In a medium bowl, whisk soy sauce, garlic, ginger, vinegar, oil, sugar and ground red pepper until sugar dissolves. Reserve 2 tablespoons marinade; cover and set aside. Transfer remaining marinade to large self-sealing plastic bag.
2. Thinly slice green onions; reserve 1/4 cup for garnish. Add steak and remaining green onions to bag, turning to coat. Seal bag, pressing out excess air. Place bag on plate and refrigerate 2 hours or overnight, turning over several times.
3. Prepare outdoor grill for covered direct grilling on medium. Remove steak from marinade, scraping off excess solids, and place on hot grill grate. Discard marinade in bag. Cover grill and cook steak 12 to 14 minutes for medium-rare or until desired doneness, turning over once. Let steak stand 10 minutes to set juices for easier slicing.
4. In a small bowl, combine two tablespoons hot water with reserved marinade; drizzle over steak to serve and sprinkle with reserved green onion. Serves 8.
Each serving: About 260 calories, 12g total fat (5 g saturated), 34g protein, 1g carbohydrate, 160mg cholesterol, 315mg sodium.
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