Flank Steak with Asian Flavors


Flanksteak2

 

2 to 3 lbs. flank steak
1/3 cup Honeycup® Mustard
2 large cloves garlic, minced
2 tablespoons fresh ginger, chopped
1 cup teriyaki sauce
1/4 cup rice cooking wine or red wine, or red wine vinegar
freshly ground black pepper

 

Flanksteakingredients.JPG

 

Put flank steak in pyrex dish. Spread half of mustard on one side of steak then sprinkle 1 garlic
clove, minced, 1 tablespoon chopped ginger and freshly ground pepper on side of flank steak.
Pour 1/2 cup of teriyaki sauce over steak.
Flip over and repeat. Pour rice wine over steak.
Cover with plastic wrap and marinate for a least 24 hours.

 

Flanksteakmarinade

 

Preheat oven to broil.
Remove steak from container and place on baking sheet covered in tin foil.
Broil for 7 to 8 minutes.
Flip over and cook another 7 to 8 minutes.
Take steak out and let rest for 10 minutes.
Slice thinly against the grain and serve.

 

flanksteak

 
Easy! Done! Enjoy!

Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in the
Hartford, Connecticut suburb of Avon. Vicki has created celebrations all over the Connecticut
Valley and as far west as the Litchfield hills and south towards Danbury. She and her staff provide
services for small, intimate dinner parties and large, full-scale events such as weddings and
bar and bat mitzvahs. Vicki can be reached at www.plan-itvicki.com or by email at:
events@plan-itvicki.com.

 

Flank Steak with Asian Flavors
 
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • 2 to 3 lbs. flank steak
  • ⅓ cup Honeycup® Mustard
  • 2 large cloves garlic, minced
  • 2 tablespoons fresh ginger, chopped
  • 1 cup teriyaki sauce
  • ¼ cup rice cooking wine or red wine, or red wine vinegar
  • freshly ground black pepper
Instructions
  1. Put flank steak in pyrex dish. Spread half of mustard on one side of steak then sprinkle 1 garlic clove, minced, 1 tablespoon chopped ginger and freshly ground pepper on side of flank steak. Pour ½ cup of teriyaki sauce over steak. Flip over and repeat. Pour rice wine over steak. Cover with plastic wrap and marinate for a least 24 hours. Preheat oven to broil. Remove steak from container and place on baking sheet covered in tin foil. Broil for 7 to 8 minutes.
  2. Flip over and cook another 7 to 8 minutes. Take steak out and let rest for 10 minutes. Slice thinly against the grain and serve.
Nutrition Information
Calories: 631 Fat: 22g Saturated fat: 9g Unsaturated fat: 10g Carbohydrates: 14g Sugar: 10g Sodium: 3158mg Fiber: 1g Protein: 85g Cholesterol: 221mg

Share This:

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: