I also substitute tenderized round steak in this recipe. It cooks quickly and tastes so good.
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.
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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.
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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.
