Pacific-Rim Glazed Flank Steak is flavored with bought teriyaki sauce mixed with onion and honey.
This Asian-inspired entree is ready in less than 30 minutes. I made deep crosshatch cuts on both sides of the steak to shorten the marinating time.
Pacific Rim Glazed Flank Steak
1/2 cup bottled, low-sodium teriyaki marinade
1/4 cup diced or chopped onion
2 tablespoons honey
1 teaspoon sesame oil
1 teaspoon minced garlic
3/4 pound flank steak
Combine teriyaki sauce, onion, honey, sesame oil and garlic in a shallow bowl. Remove 1/2 cup sauce from the bowl. Set aside.
Remove visible fat from steak and make deep cuts (not all the way through) in a crosshatch pattern on both sides. Place steak in bowl with remaining marinade for 10 minutes, turning once during that time.
Heat a stovetop grill or nonstick skillet. Remove steak from marinade and discard marinade.
Grill 5 minutes on high and turn. Grill another 5 minutes for a 3/4-inch steak. Grill an additional 2 minutes for a thicker steak. A meat thermometer should read 145 for medium-rare and 160 for medium.
Place remaining marinade in a small saucepan and bring to a boil over high heat, or heat on high in a microwave oven for 2 minutes. Slice the steak on an angle against the grain into thin strips. Serve over Asian noodles and spoon the sauce on top.
Yield: 2 servings
Nutrition per serving: 325 calories (35 percent from fat), 12.6 grams fat (5.2 grams saturated, 5.1 grams monounsaturated), 60 milligrams cholesterol, 37.9 grams protein, 12.6 grams carbohydrates, 0.2 gram fiber, 417 milligrams sodium.
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