Grilled Oriental Steak Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
Main Ingredient

Ingredients

 Flank steak1 Pound, trimmed of fat
 Reduced sodium soy sauce2 Tablespoon
 Light brown sugar/Dark brown sugar1 Tablespoon
 Lemon juice1 Tablespoon
 Dijon mustard/Spicy brown mustard2 Teaspoon
 Minced fresh ginger2 Teaspoon
 Garlic2 Clove (10 gm), minced
 Sesame oil2 Teaspoon
 Black pepper1⁄4 Teaspoon
 Dry sherry/White wine1⁄4 Cup (4 tbs)
 Non-stick cooking spray1 Tablespoon
 White vinegar2 Tablespoon
 Water2 Tablespoon
 Granulated sugar1 Teaspoon

Nutrition Facts

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

Directions

Place the steak in a baking pan just large enough to hold it and pierce all over with a fork.
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.
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