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Grilled Oriental Steak Recipe
|Flank steak||1 Pound, trimmed of fat|
|Reduced sodium soy sauce||2 Tablespoon|
|Light brown sugar/Dark brown sugar||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Dijon mustard/Spicy brown mustard||2 Teaspoon|
|Minced fresh ginger||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Sesame oil||2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Dry sherry/White wine||1⁄4 Cup (4 tbs)|
|Non-stick cooking spray||1 Tablespoon|
|White vinegar||2 Tablespoon|
|Granulated sugar||1 Teaspoon|
Serving size: Complete recipe
Calories 1107 Calories from Fat 446
% Daily Value*
Total Fat 47 g72.5%
Saturated Fat 13.3 g66.4%
Trans Fat 0 g
Cholesterol 120 mg
Sodium 2088.4 mg87%
Total Carbohydrates 40 g13.3%
Dietary Fiber 1.4 g5.6%
Sugars 21.1 g
Protein 95 g190.8%
Vitamin A 0.2% Vitamin C 18%
Calcium 3.1% Iron 28.9%
*Based on a 2000 Calorie diet
In a small bowl, combine the soy sauce, brown sugar, lemon juice, mustard, ginger, garlic, sesame oil, pepper, and half the sherry; pour over the steak.
Cover and refrigerate overnight, turning the steak once.
Remove the steak from the marinade, pat dry and score crisscross fashion.
Lightly coat a heavy 10 inch skillet with the cooking spray and set over moderate heat about 30 seconds.
Cook the steak 3 minutes on each side for rare, 2 to 3 minutes longer for medium rare or medium.
Transfer to a warm platter.
Cool the skillet for 1 minute.
Meanwhile, to prepare the glaze, combine the remaining sherry with the vinegar, water, and granulated sugar in a small bowl; add to the skillet and cook, stirring, over moderate heat until thickened 1 to 2 minutes.
Spoon the glaze over the steak, then slice the meat on the bias 1/2 inch thick.