Maple and Soy-Glazed Flank Steak
Source of Recipe
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Maple and Soy-Glazed Flank Steak
Laraine Perri, Cooking Light - March 2010
4 servings (serving size: 3 ounces)
Total time: 40 Minutes
Make use of a budget-friendly cut of meat by marinating in a rich Asian marinade, which serves double-duty in this recipe. Serve this flank steak recipe with a cold cucumber salad for a complete meal.
Ingredients:
1 (1-pound) flank steak, trimmed
3 tablespoons lower-sodium soy sauce
3 tablespoons maple syrup
2 tablespoons sake (rice wine) or dry sherry
2 teaspoons dark sesame oil
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1/8 teaspoon freshly ground black pepper
Cooking spray
Preparation:
1. Preheat broiler.
2. Pierce steak gently on both sides. Combine steak and next 6 ingredients (through pepper) in a shallow dish; turn to coat. Marinate at room temperature 20 minutes, turning occasionally.
3. Remove steak from marinade, reserving marinade. Place steak on a broiler pan coated with cooking spray. Pour marinade into a small skillet; bring to a boil, stirring well. Cook over medium-high heat 3 minutes or until thick and syrupy.
4. Brush steak with half of glaze; broil 5 minutes. Turn steak over, and brush with remaining glaze; broil 5 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
One serving equals: Calories 232: Fat 9.1 g (Satfat 3.2 g, Monofat 3.6 g, Polyfat 1.2 g); Protein 23.4 g; Carbohydrate 11.9 g; Fiber 0.2 g; Cholesterol 45 mg; Sodium 436 mg
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