Marinating lean, flavorful flank steak tenderizes it while imparting wonderful flavor. This steak is terrific served with a salad. And leftovers can be incredible either as a steak salad or in a tortilla with greens.
¼ cup reduced sodium soy sauce
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1 teaspoon honey
½ teaspoon chili-garlic paste
1 pound flank steak, trimmed
2 teaspoons olive oil
1. Combine the soy sauce, lime zest, lime juice, ginger, garlic, honey, and chili-garlic paste in a large zip-close plastic bag: add the steak. Squeeze out the air and seal the bag. Refrigerate, turning the bag occasionally at least 4 hours or up to one day.
2. When ready to serve pre-heat the grill (or broiler)
3. Remove the steak form marinade; discard the marinade. Pat the steak dry with paper towels. Rub the oil on both sides of the steak and place on the grill on medium high heat. Grill about 8 -10 minutes and turn once at about 4-5 minutes depending on how your desired degree of doneness. Instead read thermometer should register about 145°F. Transfer onto a cutting board and let stand 5 minutes. Cut across the grain into 12 slices.
PER SERVING (3 Slices): 208 Cal and 5 PPV
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