HONG KONG FLANK STEAK

HONG KONG FLANK STEAK image

Yield 4

Number Of Ingredients 13

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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.