Asian Grilled Flank Steak grills up tender, juicy and flavorful when you add a garlic, ginger...and a surprise ingredient.
What You Need
Original recipe yields 4 servings
1 beef flank steak (1 lb.)
3/4 cup BULL'S-EYE Original Barbecue Sauce
1/4 cup lite soy sauce
2 green onion s, thinly sliced
2 Tbsp. sesame seed
1 clove garlic, minced
1/4 tsp. ground ginger
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Let's Make It
Score steak on both sides with shallow cross-cuts; place in shallow dish.
Mix remaining ingredients; pour over steak. Turn to evenly coat both sides of steak. Refrigerate 2 hours to marinate.
Heat grill to medium-high heat. Remove steak from marinade, discard marinade. Grill steak 8 to 10 min. on each side or until done. Let stand 5 min. before cutting across the grain into thin slices.
Serve with hot cooked rice, grilled potatoes or grilled vegetables and a mixed green salad.
Substitute 1 tsp. minced gingerroot for the ground ginger.
How to Cook Flank Steak
Flank steak and skirt steak can be tough, but, when properly prepared, they can be tender and delicious. Tenderize the meat first by marinating it. Then, grill, broil or pan-fry it whole until medium doneness (160ºF).
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.