Tuesday, January 28, 2014

Ginger Soy Flank Steak

This steak has loads of extra flavor, without much fat and just a little sugar added. So splurge on some steak once in a while. Just make sure to keep your portion size small, and add some vegetables and brown rice on the side. It’s such a yummy meal with tons of protein! We don’t eat steak that often, but when we do we do it right! This is a super yummy meal that we all enjoy! We almost always serve it with brown rice or quinoa and veggies! Kinda like a stir fry with the ginger/soy sauce! Hope you enjoy!

Ginger Soy Flank Steak
2 Tbsp. fresh ginger, minced
1 Tbsp. garlic, minced
1 Tbsp. red chili flakes
Lime juice from one lime
1 1/2 Tbsp. brown sugar
4 Tbsp. low sodium soy sauce
1 (1-1/2 pound) flank steak or tenderized round steak

In a small bowl, combine ginger, garlic, chili flakes, lime juice, brown sugar, soy sauce, and sesame seed oil. Pour mixture over steak and let marinate for 1 hour. Either grill, broil, or pan fry steak over high heat to medium rare or until the internal temperature reaches desired temperature on your meat thermometer (see below). NOTE: This steak is best cooked rare to medium rare.
Rare – 120°F
Medium Rare – 125°F
Medium – 130°F

Remove from heat and let steak rest 5 minutes before slicing. With a sharp knife, slice steak thinly against (diagonal) the grain. Place on a platter or individual dinner plates. Makes 6 servings.

Posted by: Valerie Bozzo | No Comment.
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