CHINESE BARBECUED FLANK STEAK

Chinese Barbecued Flank Steak image

Bring out the chopsticks and savor every bite of this tangy beef steak barbecued the Chinese way!

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h20m

Yield 4

Number Of Ingredients 10

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Ingredients

1/2 cup sake, dry white wine or beef broth
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons packed dark brown sugar
2 tablespoons grated gingerroot
1 tablespoon lime juice
1 tablespoon balsamic vinegar
1 teaspoon dark sesame oil
2 cloves garlic, finely chopped
1 1/2 lb beef flank steak

Steps:

In 13x9-inch glass baking dish, beat all ingredients except beef with wire whisk. Add beef to dish or plastic food storage bag, turning several times. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Adjust oven rack so top of beef will be about 3 inches from heat. Set oven control to broil. Line broiler pan with foil. Remove beef from marinade; set marinade aside. Pat beef dry with paper towels and place in broiler pan. Broil 7 minutes per side or until beef is medium-rare (135°F). Remove beef from broiler. Cover with foil and allow to rest.
Meanwhile, in 1-quart saucepan, heat reserved marinade to boiling over high heat; boil and stir 1 minute. Reduce heat to medium and simmer 3 minutes. Remove from heat; set aside.
Remove foil and place beef on cutting board. Use sharp knife to cut beef against the grain into 1/4-inch slices. Serve with hot marinade.

Nutrition Facts : Calories 260, Carbohydrate 4 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 0 g, Protein 35 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 3 g, TransFat 1/2 g