From the kitchen of One Perfect Bite...This is a great Asian-inspired main course that is really easy to make. The recipe is simple to follow and you'll have no problem getting this steak to the table. Flank steak, however, can be tricky to work with because, despite best efforts, it can be tough and stringy. I urge you to use a jaccard or fork to tenderize the meat before you place it in the marinade. The steak is remarkably flavorful and I love to serve it with rice noodles and an Asian cucumber salad. This version of flank steak comes from Cooking Light magazine and I know you and your family will love its figure friendly flavor. Here is how the steak is made.
Maple Glazed Flank Steak...from the kitchen of One Perfect Bite courtesy of Cooking Light
1 (1-pound) flank steak, trimmed
1/4 cup less-sodium soy sauce
3 tablespoons maple syrup
2 tablespoons sake or dry sherry
2 teaspoons dark sesame oil
1 teaspoon Sriracha
1/8 teaspoon freshly ground black pepper
1) Preheat broiler.
2) Pierce steak gently on both sides. Combine steak and next 6 ingredients (through pepper) in a shallow dish; turn to coat. Marinate at room temperature 20 minutes, turning occasionally.
3) Remove steak from marinade, reserving marinade. Place steak on a broiler pan coated with cooking spray. Pour marinade into a small skillet; bring to a boil, stirring well. Cook over medium-high heat 3 minutes or until thick and syrupy.
4) Brush steak with half of glaze; broil 5 minutes. Turn steak over, and brush with remaining glaze; broil 5 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Yield: 4 small servings.
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