Broiled Asian Flank Steak
Serve with Asparagus

Serves 4

1 pound flank steak, trimmed of fat
3 tablespoons light soy sauce
3 tablespoons maple syrup
2 tablespoons dry sherry
1 teaspoons dark sesame oil
1 teaspoon Sriracha (hot chile sauce)
1/8 teaspoon ground black pepper
Cooking spray

 

Preheat broiler.

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.

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.

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.

Per Serving: 265 Calories; 13g Fat (46.6% calories from fat); 5g Saturated Fat; 23g Protein; 11g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 566mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

 

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