The leftovers from this Asian flank steak recipe just might be the best part. You can serve it on crusty rolls with red peppers and marinated artichokes plus add fresh spinach. Tip: Balsamic glazing sauce may be substituted for vinegar and brown sugar. Use 1/4 cup of sauce in the marinade.
1/4 c. lite soy sauce
1/4 c. Worcestershire sauce
2 T. lemon juice
1 T. fresh or bottled minced ginger
1 T. balsamic vinegar
1 tsp. brown sugar
1 lb. Flank steak
Score flank steak by making 1/4 cuts diagonally on both sides of steak. Turn knife to repeat diagonal cuts for a cross section cut. Add all ingredients into flat, plastic container with a lid or pour into Ziploc bag. Add steak. Allow to marinate, refrigerated, for 6-8 hours. Grill over medium heat for 10 minutes on each side. Slice thinly on the diagonal. Serve over pasta, couscous or a bed of spinach. Serves 6.
Nutritional Information Per Serving: Calories: 226; Fat: 12g; Carbohydrates: 6g; Sodium: 578mg; Fiber: trace.