Flank Steak Marinade for 2 lbs.
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 366.8
- Total Fat: 20.5 g
- Cholesterol: 75.6 mg
- Sodium: 835.0 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 0.4 g
- Protein: 31.9 g
View full nutritional breakdown of Flank Steak Marinade for 2 lbs. calories by ingredient
Introduction
This is great for Barbeque This is great for BarbequeNumber of Servings: 6
Ingredients
-
2 TB canola oil
2 TB dark sesame oil
1/4 cup packed brown sugar
1/3 cups soy sauce
1/3 cup cider, rice or sherry vinegar
3 diced green onions (with tops)
FRESH ginger, grated (approx. 3 tsp)
6 garlic cloves, minced
3 TB lemon juice
*red pepper flakes, optional
2 lb. flank steak
Directions
1. Mix the marinade ingredient together in a ziploc bag.
2. Perforate the Flank with a fork to assure good marinade soak. Or you can pound the steak with a meat tenderizer.
3. Place in a ziploc bag with the marinade and let set overnite or for at least 4 hours, turning once.
4. Grill the meat on med. high until seared on the outside but pink in the center. This usually takes 6 minutes on each side, depending on the thickness of the cut.
5. When serving, slice thin against the grain and serve with rice or grilled corn on the cob.
Basically, you are only counting the meat as calories because the marinade is tossed out.
Number of Servings: 6
Recipe submitted by SparkPeople user SANSHIVE.
2. Perforate the Flank with a fork to assure good marinade soak. Or you can pound the steak with a meat tenderizer.
3. Place in a ziploc bag with the marinade and let set overnite or for at least 4 hours, turning once.
4. Grill the meat on med. high until seared on the outside but pink in the center. This usually takes 6 minutes on each side, depending on the thickness of the cut.
5. When serving, slice thin against the grain and serve with rice or grilled corn on the cob.
Basically, you are only counting the meat as calories because the marinade is tossed out.
Number of Servings: 6
Recipe submitted by SparkPeople user SANSHIVE.
