Asian Barbecue Flank Steak

Name: Asian Barbecue Flank Steak
Prep time: 17 min
Cook time: 17 min
Total time: 17 min
Yield: 4
Cuisine: Bbq, Barbecue
Ingredients: 177 milliliters ASIAN BARBECUE SAUCE; 454 grams flank steak, trimmed; 59 milliliters sliced green onions

Asian Barbecue Flank Steak is a gluten free and dairy free recipe with 4 servings. One serving contains 250 calories, 25g of protein, and 6g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in approximately 17 minutes. This recipe is typical of American cuisine. A mixture of asian barbecue sauce, flank steak, green onions, and a handful of other ingredients are all it takes to make this recipe so yummy. valentin day will be even more special with this recipe.

Instructions

Place flank steak in a heavy-duty zip-top plastic bag; pour barbecue sauce over meat, turning to coat. Cover and marinate at least 30 minutes.

Ingredients you will need

Barbecue Sauce

Flank Steak

Meat

Equipment you will use

Ziploc Bags

Remove meat from marinade.

Ingredients you will need

Marinade

Meat

Place marinade in a small saucepan; bring to a boil, and cook 1 minute.

Ingredients you will need

Marinade

Equipment you will use

Sauce Pan

Remove from heat, and set aside.

Prepare grill.

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Grill

Place meat on grill rack coated with cooking spray; cover and grill 6 to 8 minutes on each side or until a thermometer registers 145 (medium-rare).

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Cooking Spray

Meat

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Kitchen Thermometer

Grill

Transfer to a serving platter; let stand 2 to 5 minutes.

Cut diagonally across grain into thin slices.

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Grains

Sprinkle with green onions.

Ingredients you will need

Green Onions

Serve with reserved marinade.

Ingredients you will need

Marinade

Equipment

Ingredients

Servings:

177milliliters

ASIAN BARBECUE SAUCE 454grams

flank steak, trimmed 59milliliters

sliced green onions

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Beringer Howell Mountain Bancroft Ranch Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 35 dollars per bottle.