Soy and Ginger Flank Steak
INGREDIENTS | SERVES 4
- 1 pound lean London broil
- 1 tablespoon fresh ginger, minced
- 2 teaspoons fresh garlic, minced
- 1 tablespoon reduced-sodium soy sauce
- 3 tablespoons dry red wine
- ¼ teaspoon pepper
- ½ tablespoon olive oil
Marinate meat at least 3–4 hours in advance. Place meat, ginger, garlic, soy sauce, red wine, pepper, and olive oil in shallow baking dish. Coat meat with marinade on both sides.
Cover and refrigerate meat in marinade, turning meat once or twice during marinating so all marinade soaks into both sides of meat.
Lightly oil barbecue grill and preheat. Place flank steak on grill. Grill steak, turning once, until done to your preference. Medium-rare will take approximately 12–15 minutes.
Slice meat diagonally and against grain into thin slices.
PER SERVING: Calories: 304 | Protein: 29g | Carbohydrates: 1g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 95mg Sodium: 213mg | Fiber: 0g | PCF Ratio: 40-2-58 | Exchange Approx.: 4 Lean Meats, 1½ Fats
Slicing Meats Against the Grain
Certain cuts of meat such as flank steak, brisket, and London broil have a distinct grain (or line) of fibers running through them. If you slice with the grain, meat will seem tough and difficult to chew. These cuts of meat should always be thinly sliced across (or against) the grain so fibers are cut through so meats remain tender and easy to chew.