Tuesday, April 27, 2010

I love my grill.

This was REALLY good. and i'm stressing the REEEEEEEEEALLY good part. Even hubby commented SEVERAL times DURING the meal at how good it was. and yes I AM YELLING.

it had a sweet and tangy taste all at the same time. a flavor explosion in your mouth really.
I served with sweet corn, and it was the perfect match.

Grilled Asian Flank Steak

1/4 cup thinly sliced green onions
1/4 cup unsweetened pineapple juice
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup plum sauce
2 tablespoons minced fresh cilantro
3 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 beef flank steak (1-1/4 pounds)

In a small bowl, combine the first eight ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the steak. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. To serve, thinly slice across the grain. Yield: 4 servings.

Nutrition Information
4 ounces cooked steak equals 265 calories, 10 g fat (4 g saturated fat), 68 mg cholesterol, 1,050 mg sodium, 11 g carbohydrate, trace fiber, 29 g protein.
Weight Watcher Points-6

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