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Teriyaki Flank Steak




Source of Recipe


light and tasty


Recipe Introduction


servings 6
points 5


List of Ingredients




1-1/2 pounds beef flank steak
3/4 cup reduced-sodium teriyaki sauce
2 tablespoons sesame oil
1-1/2 teaspoons ground ginger or
2 tablespoons minced fresh gingerroot
5 garlic cloves, minced
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon pepper
2 green onions, thinly sliced

Recipe



Score the surface of the steak with shallow diagonal cuts, making diamond shapes. In a bowl, combine the teriyaki sauce, oil, ginger, garlic, five-spice powder and pepper; mix well. Pour 2/3 cup marinade into a large resealable plastic bag; add the steak and green onions. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.

If grilling the steak, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from meat. Grill steak, covered, over medium-hot heat or broil 4-6 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°), brushing occasionally with reserved marinade. Yield: 6 servings.

Nutritional Analysis: One serving (3 ounces cooked steak) equals 207 calories, 10 g fat (4 g saturated fat), 54 mg cholesterol, 388 mg sodium, 4 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.