Ginger-Soy Flank Steak Recipe - Flank Steak Recipe
(low fat & low calorie recipe)


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I also substitute tenderized round steak in this delicious Ginger-Soy Flank Steak recipe. It cooks quickly and tastes so good.

Ginger-Soy Flank Steak

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.

Check out all of Linda's Beef Recipes using various cuts of beef.

 



Ginger-Soy Flank Steak Recipe

Recipe Type: Beef, Flank Steak, Entree
Yields: 6 servings
Prep time: 10 min
Cook time: 10 min


Ingredients:

2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
1 tablespoon red chili flakes
Lime juice from one lime
1 tablespoon brown sugar
4 tablespoons soy sauce
1 tablespoon sesame seed oil
1 (1 1/2-pound) flank steak*

* Tenderized round steak may also be substituted in this recipe.


Preparation:

In a small bowl, combine ginger, garlic, chili flakes, lime juice, brown sugar, soy sauce, and sesame seed oil. Pour mixture over flank steak and let marinate for 1 hour.

Either grill, broil, or pan fry flank steak over high heat to medium rare or until the internal temperature reaches desired temperature on your meat thermometer (see below). NOTE: This steak is best cooked rare to medium rare.

    Rare - 120 degrees F
    Medium Rare - 125 degrees F
    Medium - 130 degrees F
     

 

What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes. So, pay attention to how long you let the cooked steak sit before serving.

 


Remove from heat and let steak rest 5 minutes before slicing. With a sharp knife, slice steak thinly against (diagonal) the grain. Place on a platter or individual dinner plates.

Makes 6 servings.


 



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