Why Score?
Scoring the surface of a flank steak prevents the edges from curling up when grilling.
Peppery yet sweet, this tender flank steak is a perfect excuse to heat up the grill.
—VERA REID LARAMIE, WY
PREP: 10 MIN. + MARINATING • GRILL: 15 MIN. • MAKES: 8 SERVINGS
1/4 cup sugar
1/4 cup reduced-sodium soy sauce
4 green onions, sliced
4 garlic cloves, minced
1 tablespoon sesame seeds
1 tablespoon minced fresh gingerroot
1 tablespoon sesame oil
2 teaspoons pepper
1 beef flank steak (2 pounds)
1. In a large resealable plastic bag, combine first eight ingredients. Score surface of beef with shallow diagonal cuts, making diamond shapes; place in bag. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill beef, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
3. Let stand for 5 minutes; thinly slice across the grain.
PER SERVING 3 ounces equals 197 cal., 9 g fat (4 g sat. fat), 54 mg chol., 220 mg sodium, 5 g carb., trace fiber, 23 g pro. Diabetic Exchanges: 3 lean meat, 1 1/2 fat.
Why Score?
Scoring the surface of a flank steak prevents the edges from curling up when grilling.