Asian-Style Flank Steak

Name: Asian-Style Flank Steak
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters dry Sherry; 680 grams flank steak; 2 Tbsps minced peeled fresh ginger; 2 garlic cloves, minced; 2 Tbsps ketchup; 1 Tbsp Asian sesame oil; 79 milliliters soy sauce

You can never have too many main course recipes, so give Asian-Style Flank Steak a try. One serving contains 209 calories, 26g of protein, and 8g of fat. This recipe serves 6. This recipe covers 13% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. valentin day will be even more special with this recipe. If you have garlic cloves, flank steak, soy sauce, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert.

Instructions

Whisk first 6 ingredients in 13x9x2-inch glass baking dish.

Equipment you will use

Glass Baking Pan

Whisk

Add steak; turn to coat.

Ingredients you will need

Steak

Let marinate at room temperature 2 hours, turning occasionally.

Preheat broiler.

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Broiler

Transfer steak to broiler pan.

Ingredients you will need

Steak

Equipment you will use

Broiler Pan

Drain marinade from dish into medium saucepan; boil 3 minutes. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Using tongs, transfer steaks to platter; let stand 5 minutes.

Ingredients you will need

Marinade

Steak

Equipment you will use

Sauce Pan

Tongs

Cut crosswise into thin slices and serve, passing cooked marinade as sauce.

Ingredients you will need

Marinade

Sauce

Equipment

Ingredients

Servings:

118milliliters

dry Sherry 680grams

flank steak 2Tbsps

minced peeled fresh ginger 2

garlic cloves, minced 2Tbsps

ketchup 1Tbsp

Asian sesame oil 79milliliters

soy sauce

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices 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. The Beringer Howell Mountain Bancroft Ranch Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.