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Soy-honey barbecued flank steak.

1/2 cup red wine vinegar

About 1/4 cup soy sauce

3 tablespoons honey

1/4 cup minced fresh ginger

1 tablespoon olive or salad oil

4 large cloves garlic, minced or pressed

About 1 teaspoon pepper

1 flank steak (about 2 lb.), fat trimmed

Lime wedges (optional)

In a 9- by 13-inch pan, mix vinegar 1/4 cup soy sauce, honey, ginger, oil, garlic, and 1 teaspoon pepper. Turn steak over in marinade. Cover and chill at least 30 minutes or up to 1 day; turn meat over 3 or 4 times.

Drain steak; discard marinade. Lay meat on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning to brown evenly, until meat is medium-rare, pink in thickest part (cut to test), 10 to 12 minutes. Transfer to a board; garnish with lime wedges. Thinly slice steak across grain. Season to taste with soy and pepper. Serves 6.

Per serving: 269 cal. (43 percent from fat); 31 g protein; 13 g fat (5.1 g sat.); 6 g carbo.; 452 mg sodium; 76 mg chol.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Hite, Beth Ann
Article Type:Column
Date:Jul 1, 1993
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