RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2326
| View Recipe |
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| Recipe Name: |
Grilled Flank Steak with Soy/Chile Glaze |
| Source: |
, March 2004 |
Submitted by: |
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Last Modified: |
2008-08-28
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.68
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
Medium-bodied reds |
Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon ginger root finely grated
1 to taste salt and pepper
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Directions:
1. Light a grill or preheat a grill pan. In a small saucepan, heat the oil. Add the garlic and ginger and cook over moderately high heat, stirring occasionally, until the garlic begins to turn golden. Add the soy sauce, sugar and crushed red pepper and cook, stirring, until syrupy, about 3 minutes; let cool.
2. Season the steak with salt and pepper. Grill the steak for 10 minutes for medium-rare meat, turning once; during the last minute, brush all but 2 tablespoons of the glaze over the steak. Transfer the steak to a cutting board and let stand for 5 minutes.
3. Thinly slice the steak and brush with the reserved 2 tablespoons of glaze. Transfer to a platter, sprinkle with scallions and serve with lime wedges. |
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| Nutrition per Serving: |
| Calories: |
364 |
Total Carbs: |
20.9 |
Net Carbs: |
17.8 |
| Cholesterol: |
60.0 |
Fat: |
14.2 |
Protein: |
36.55 |
| Fiber: |
3.03 |
Sodium: |
100.95 |
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