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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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An Asian-style marinade flavors this tender grilled steak from Isabel Fowler of Fairbanks, Alaska. It's an ideal summer entree, but you can enjoy it year-round...just broil it indoors instead. Ingredients:
1 beef flank steak (2 pounds) |
1/2 cup canola oil |
1/2 cup reduced-sodium soy sauce |
1/4 cup red wine vinegar |
2 tablespoons water |
2 teaspoons brown sugar |
2 teaspoons minced fresh gingerroot |
2 garlic cloves, minced |
1/4 teaspoon pepper |
Directions:
1. Score surface of the steak, making diamond shapes 1/2 in. deep. In a large resealable plastic bag, combine the remaining ingredients; add steak. Seal bag and turn to coat; refrigerate for at least 2 hours, turning occasionally.
2. Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes. To serve, thinly slice across the grain. Yield: 8 servings.
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