This is a good recipe if you need something quick. You prepare it the night before, so all you have to do is take the meat out of the marinade and cook it.
I served this steak wrapped up in a flour tortilla with some green onions, and it was just perfect. Typically I would like my meat well done, but I'm learning to just get over my phobia of pink meat. Bleeding... no, but pink is okay. Mr. Meat-Eater got seconds, so I know it was good.
I used oil instead of cooking spray. I don't know what I'm doing wrong, but Cooking Light's mechanisms just don't work for me when I try to brown meat with cooking spray only. The spray always ends up burning, and the meat sticks to the pan. I cake the spray on, too, so it's not like I'm not putting enough in the pan.... so where it says cooking spray, just remember that I use oil.
I served this steak wrapped up in a flour tortilla with some green onions, and it was just perfect. Typically I would like my meat well done, but I'm learning to just get over my phobia of pink meat. Bleeding... no, but pink is okay. Mr. Meat-Eater got seconds, so I know it was good.
I used oil instead of cooking spray. I don't know what I'm doing wrong, but Cooking Light's mechanisms just don't work for me when I try to brown meat with cooking spray only. The spray always ends up burning, and the meat sticks to the pan. I cake the spray on, too, so it's not like I'm not putting enough in the pan.... so where it says cooking spray, just remember that I use oil.
Ingredients:3 Tablespoons hoisin sauce
2 Tablespoons water
2 Tablespoons rice vinegar
1 Tablespoon low-sodium soy sauce
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/4 teaspoon nutmeg
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed
Cooking Spray (I used oil)
Directions:
Combine first 9 ingredients in a small bowl. Reserve 1/4 cup hoisin mixture; spoon remaining mixture into a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove steak from bag; discard marinade.
Prepare grill or grill pan to medium-high heat.
Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with reserved 1/4 cup sauce.
Serves 4
Nutritional Info (per serving):
194 calories; 7.1g fat; 37mg cholesterol; 25mg calcium; 6.4g carbs; 378mg sodium; 24.5g protein; 0.5g fiber; 1.7mg iron
Combine first 9 ingredients in a small bowl. Reserve 1/4 cup hoisin mixture; spoon remaining mixture into a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove steak from bag; discard marinade.
Prepare grill or grill pan to medium-high heat.
Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with reserved 1/4 cup sauce.
Serves 4
Nutritional Info (per serving):
194 calories; 7.1g fat; 37mg cholesterol; 25mg calcium; 6.4g carbs; 378mg sodium; 24.5g protein; 0.5g fiber; 1.7mg iron
Source: Cooking Light
2 comments:
This sounds yummy!!!! I, too, managed to eat the meat a little pink when I made your Cuban meat, and it was fine. I like the idea of rolling this up in a tortilla. Nice!
Good luck with the electric stove. I'd like to be a gas snob!
Illu mucho.
Fresh ginger is one of my new favorite flavors so I love asian marinades!
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