Tuesday, July 29, 2008
MARINATED FLANK STEAK
Flank steak has very little fat, so it's always a wonderful choice for healthy eating. One of my latest cookbook acquisitions is the Weight Watchers' New Complete Cookbook. This recipe is Asian-inspired, low in points (5 per serving), and is quick and easy. I recommend marinating the steak overnight, though an hour in the marinade is the absolute minimum. I try to buy flank steaks that are an even thickness throughout so that you don't end up with one side overdone and the other underdone.
Recipe - 4 servings
1/4 cup soy sauce
2 tsp honey
2 tsp grated, peeled ginger (or 1 tsp ground)
2 minced garlic cloves
2 tsp finely chopped lemongrass (or equal amount lemon zest)
1 tbs dry sherry
1 lb flank steak
2 tsp olive oil
salt and pepper to taste
To prepare the marinade: in a gallon ziplock bag, combine the soy sauce, honey, ginger, lemongrass, garlic, and sherry; add the steak. Seal the bag, squeezing out as much air as possible. Turn to coat steak. Refrigerate, turning the bag occasionally. (TIP: place the bag in a bowl to prevent inadvertent dripping)
Preheat the broiler. Discard the marinade and PAT THE STEAK DRY with a paper towel. This is an important step. Drizzle both sides with the olive oil. Broil 3 inches from the heat, 4 minutes per side. Let rest on a cutting board for 2-3 minutes, then cut on the diagonal into 12 slices. Season to taste.
I served this with roasted asparagus and jasmine rice. The leftovers make wonderful sandwiches.