Best Hong Kong Flank Steak Recipes

HONG KONG FLANK STEAK

Hong Kong Flank Steak image

Marinating the Asian flavors overnight enhances their sweet and pungent appeal. Scrape marinade bits off the meat before grilling, so they won't char. From Simply Delicious® by Parade® food editor Sheila Lukins. Cook time includes marinating time.

Provided by SusieQusie

Categories Steak

Time 8h35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (2 lb) flank steaks
2 tablespoons chopped fresh flat-leaf parsley, for garnish
1/4 cup soy sauce
1/4 cup dry sherry
1 tablespoon minced fresh ginger
1 tablespoon finely minced garlic
1 tablespoon sesame oil
1 tablespoon peanut oil
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons asian chili oil
salt & freshly ground black pepper, to taste

Steps:

Combine the marinade ingredients in shallow bowl. Add the flank steak; coat well.
Marinate, covered, for 8 hours or overnight in the refrigerator, turning once or twice.
Remove from the refrigerator 30 minutes before grilling. (Be sure to scrape any ginger or garlic bits off the steak.).
Cook over high heat on a well oiled grill, 3 inches from the heat source, for 4 minutes per side for medium-rare meat.
Remove to a cutting board and let rest for 10 minutes before slicing.
Slice the steak thinly on the diagonal and arrange on a platter.
Sprinkle with the chopped parsley and serve.

Nutrition Facts : Calories 528, Fat 25.6, SaturatedFat 8.9, Cholesterol 93, Sodium 1133.4, Carbohydrate 8.4, Fiber 0.3, Sugar 5.3, Protein 50.3

HONG KONG FLANK STEAK

Hong Kong Flank Steak image

Provided by My Food and Family

Categories Home

Number Of Ingredients 13

Ingredients

1 units marinade
0.25 cups soy sauce
0.25 cups dry sherry
1 tablespoons ginger
1 tablespoons garlic
1 tablespoons asian sesame oil
1 tablespoons peanut oil
1 tablespoons honey
1 tablespoons rice vinegar
2 teaspoons asian chili oil
1 units salt
2 pounds flank steak
2 tablespoons flat leaf parsley

Steps:

Combine the marinade ingredients in shallow bowl. Add the flank steak, coating well, covering and marinating for 8 hrs. or overnight, in the refrigerator, turning once or twice.
Remove from the fridge 30 minutes before grilling (be sure to scrape any ginger or garlic bits off the steak).
Cook over high heat on a well oiled grill 3 inches from the heat source, for 4 minutes per side for medium-rare meat. Remove to a cutting board and let rest for 10 minutes before slicing.
Slice the steak thinly on the diagonal and arrange on a platter. Sprinkle with the chopped parsley and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

HONG KONG FLANK STEAK

HONG KONG FLANK STEAK image

Yield 4

Number Of Ingredients 13

Ingredients

For the marinade:
1/4 cup soy sauce
1/4 cup dry sherry
1 tablespoon minced fresh ginger
1 tablespoon finely minced garlic
1 tablespoon Asian sesame oil
1 tablespoon peanut oil
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons Asian chili oil
Salt and freshly ground black pepper, to taste
1 flank steak (about 2 pounds)
2 tablespoons chopped fresh flat-leaf parsley, for garnish

Steps:

1. Combine the marinade ingredients in shallow bowl. Add the flank steak; coat well. Marinate, covered, for 8 hours or overnight in the refrigerator, turning once or twice. Remove from the refrigerator 30 minutes before grilling. (Be sure to scrape any ginger or garlic bits off the steak.) 2. Cook over high heat on a welloiled grill, 3 inches from the heat source, for 4 minutes per side for medium-rare meat. Remove to a cutting board and let rest for 10 minutes before slicing. 3. Slice the steak thinly on the diagonal and arrange on a platter. Sprinkle with the chopped parsley and serve. Serves 4. Per serving: 370 calories, 1g carbohydrate, 47g protein, 18g fat, 85mg cholesterol.