Saturday, June 19, 2010

Asian Beef Flank Steak

This marinade is fabulous and this cut of meat is less expensive than other steak. It will get tough if you overcook it, so watch that and stay on the rare to medium side. My husband is not a fan of asian food but absolutely loved it. One perfect side for this would be these potatoes.
What You Need:

1/4 cup thinly sliced green onions
1/4 cup unsweetened pineapple juice (Please let me know if you find a small container of this. I could only find this gigantic can and now I have lots of extra. However, I did find a use for it that I will post later in the week).
1/4 cup soy sauce
1/4 cup tomato paste or ketchup (I prefer tomato paste)
1/4 cup plum sauce (find in the asian section of regular grocery store)
3 garlic cloves, minced (or 1 1/2 teaspoons garlic powder)
1 tablespoon minced fresh gingerroot (or 3 teaspoons ground ginger)
1 beef flank steak (1-1/4 lbs)

In a small bowl, combine the first eight ingredients. Pour 3/4 cup marinade into a large resealable plastic bag and add steak. Refrigerate at least 4 hours. Cover and set aside remaining marinade.

Drain and discard marinade from the meat. Grill steak over medium to high heat 6-8 minutes on each side or until meat reaches desired doneness.

*For medium rare, meat thermometer should read 145 degrees. Medium: 160. Well Done: 170. *

Baste occasionally with reserved marinade. To serve, slice thinly against the grain.

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