Spicy Asian Marinated Flank Steak
Spicy Asian Marinated Flank Steak might be just the main course you are searching for. One portion of this dish contains approximately 25g of protein, 8g of fat, and a total of 221 calories. This recipe serves 4. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 45 minutes. It is perfect for valentin day. If you have olive oil, sesame oil, salt, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
Combine first 10 ingredients in a large zip-top plastic bag.
Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.
Prepare grill to medium-high heat.
Remove steak from bag; discard marinade.
Place steak on grill rack coated with cooking spray, and grill for 4 minutes on each side or until desired degree of doneness.
Sprinkle with salt, and let stand for 5 minutes.
Cut steak diagonally across grain into thin slices.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. 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 Matanzas Creek Alexander Valley Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.
Matanzas Creek Alexander Valley Merlot
A medium purple color. Flavors of satsuma plum, dark chocolate covered raspberries, and allspice aromas primarily. On the palate, this is a classic Merlot with good concentration. It is savory and medium bodied with velvety tannins. Homemade cherry pie tart and sandal wood aromas are perceived easily when tasting.