November 1, 2010 in Features, Food

Honey, sesame oil add flavor to flank steak

Linda Gassenheimer Miami Herald

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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