Spicy Asian Marinated Flank Steak

Spicy Asian Marinated Flank Steak

This was a tasty steak dish from the newest issue of Cooking Light. I served it with white rice and a simple pineapple and shallot salad.Spicy Asian Marinated Flank SteakCooking Light June 2010When it comes to experimenting with recipes, Marie Meyer encourages friends and family to be fearless. "Some of the things I come up with are not that good," she says. But Meyer found a winner with her spicy Asian marinade. An avid griller, Meyer wanted to create a marinade made with accessible ingredients and versatile enough to apply to a variety of meats. She also uses it with pork tenderloin and cuts of chicken.Yield: 4 servings (serving size: 3 ounces)2 tablespoons less-sodium soy sauce1 tablespoon fresh lime juice1 teaspoon curry powder1 teaspoon ground red pepper2 teaspoons minced peeled fresh ginger1 1/2 teaspoons rice wine vinegar1 teaspoon olive oil1 teaspoon dark sesame oil1 (8-ounce) can crushed pineapple in juice, drained4 garlic cloves, minced1 (1-pound) flank steak, trimmedCooking

Ingredients

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Read the whole recipe on Big Flavors From A Tiny Kitchen