This flank steak recipe is excellent, and comes from Cooking Light’s June 2007 issue. We marinaded the steak for about 8 hours, and in that time the ginger really infused the steak and gave it great flavor. We served it with potato salad and grilled up some pineapple and green onions as well. Our only complaint was that it probably needed more salt; however, since we didn’t have the entire amount of soy sauce the recipe calls for, that may be the reason. This is definitely a keeper for our house, especially since the kiddos ate it!!!
- 1/3 c. pineapple juice (we used canned pineapple, drained it, and then grilled the pineapple, which was superb)
- 1/3 c. low sodium soy sauce
- 1/4 c. thinly sliced green onions
- 1 TBSP minced peeled fresh ginger
- 1 TBSP honey
- 1 garlic clove, minced
- 1.5 pounds flank steak
- Combine first 6 ingredients in a large zip-top plastic bag; add steak to bag. Seal and marinate in fridge for at least 3 hours, turning once
- Prepare grill
- Remove steak from bag, reserving marinade. Grill steak, about 20 minutes, or until desired degree of doneness, turning and basting frequently with the reserved marinade.
- Grill pineapple (my addition)
- Let stand 10 minutes before cutting diagonally across the grain into thin slices.
- Calories: 188 (30% from fat)
- Fat: 6.3g
- Protein: 24.8g
- Fiber: 0.2g
- Cholesterol: 42mg
- Iron: 1.7mg
- Sodium: 396mg
- Calcium: 24mg
- Carbs: 6.2mg
Polynesian Flank Steak: