Flank steak is a very lean and reasonably low in calories cut of beef because it is cut from the long muscle along the belly of the cow. A 3 ounce serving has only 7 grams of fat, about 24 grams of protein and about 157 calories and no carbohydrates. That’s pretty good for the great taste it provides.
Usually, this cut of beef tenderizes when marinaded. You can try different marinades based on your tastes but this one is a sure hit! It’s very easy to prepare and best when served with a delicious spring salad. It’s very light, doesn’t weigh you down or make you feel bloated and gives you a lot of energy.
So next time you want a steak but without all of that fat and heaviness, try a flank steak and I assure you, you will be very pleased. Enjoy!
Asian Marinated Flank Steak
Ingredients: Serves 2
- 1/2 pound (8 ounces Flank steak
- 1 tablespoon canola oil
- 1/8 cup honey
- 1/4 cup reduced sodium soy sauce
- 1/8 cup canola oil
- 1/8 cup Teriyaki sauce
- 2 cloves garlic, crushed
- 1 teaspoon fresh ginger, grated
Combine all of the marinade ingredients in large ziploc bag, seal and carefully mix around to blend all of the ingredients.
Using a fork, piece the steak in a few places. This will help the marinade to soak into the meat. Place the steak into the bag and seal the bag. Refrigerate at least 2 hours (up to 24 hours).
When ready to cook, remove the steak from bag and allow to rest at room temperature for about 20-30 minutes.
Heat a skillet, preferably a cast iron skillet. Once hot, add the tablespoon of canola oil and when hot, (it’ll be glistening), place the steak (without the marinade juice)into the skillet. Cook over medium low heat for 7 minutes per side.
Remove and allow to rest for about 5 minutes before cutting. Cut against the grain.
If you want to serve the marinade as a sauce, bring it to a boil in a small saucepan, reduce heat and simmer for 5 minutes.
Serve with a salad.