Pacific Rim Flank Steak Recipes

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PACIFIC RIM FLANK STEAK



Pacific Rim Flank Steak image

Don't be intimidated by the list of ingredients; the first 14 go into the marinade for the 15th ingredient - Steak! Sounds mouth-watering! Cook/prep time does NOT include time to marinate. Taken from thefreshmarket.com and posted for ZWT.

Provided by alligirl

Categories     Onions

Time 30m

Yield 4 .5 lb servings, 4 serving(s)

Number Of Ingredients 15

1/3 cup soy sauce
1/4 cup rice vinegar
1/4 cup lime juice, freshly squeezed
2 tablespoons dark sesame oil
2 tablespoons fish sauce
1/2 small red onion, chopped
1/4 cup fresh basil, chopped
1/4 cup of fresh mint, chopped
3 tablespoons fresh lemongrass, sliced
1 serrano pepper, chopped
3 tablespoons peanuts, crushed
3 tablespoons sweet chili sauce
1 tablespoon coriander
1/2 teaspoon garlic salt
2 lbs flank steaks

Steps:

  • In a large bowl, whisk together soy sauce, rice vinegar, lime juice, sesame oil and fish sauce.
  • Stir in onion, basil, mint, lemongrass, serrano pepper and crushed peanuts. Season with chili sauce, coriander and garlic salt; stir to combine.
  • Place flank steak and marinade in an airtight container for 6 hours or overnight.
  • Preheat grill to medium-high heat and lightly oil the grate.
  • Drain liquid from marinated steak, reserving the steak and non-liquid ingredients.
  • Spray a large sheet of aluminum foil with cooking spray; place flank steak and non-liquid marinade ingredients on top and fold to seal.
  • Grill for 20 minutes or until beef reaches desired doneness.

Nutrition Facts : Calories 504.9, Fat 29, SaturatedFat 9.2, Cholesterol 154.2, Sodium 2172.7, Carbohydrate 6.7, Fiber 1.5, Sugar 1.7, Protein 53.4

PACIFIC RIM GLAZED FLANK STEAK



Pacific Rim Glazed Flank Steak image

Make and share this Pacific Rim Glazed Flank Steak recipe from Food.com.

Provided by Dancer

Categories     Steak

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs beef flank steak
1 cup teriyaki sauce
1/2 cup onion, chopped
1/3 cup honey
1/3 cup fresh orange juice
1 tablespoon fresh rosemary, chopped
1 tablespoon dark sesame oil
1 clove garlic, crushed (large)
to taste pepper
to taste salt

Steps:

  • In medium shallow dish, combine marinade ingredients, adding pepper, as desired; whisk until blended.
  • Remove and reserve 3/4 cup for basting.
  • With sharp knife, lightly score both sides of beef steak in a crisscross pattern.
  • Place steak in remaining marinade in dish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning once. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals.
  • Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, basting occasionally with reserved 3/4 cup marinade and turning once. Place remaining basting marinade in s mall saucepan; place on grid of grill and bring to a boil.
  • Meanwhile carve steak diagonally across the grain into thin slices; arrange on platter.
  • Spoon hot marinade over beef, as desired.
  • Garnish with orange slices and rosemary sprigs.
  • Tip: To broil, place steak on rack in broiler pan so surface of meat is 2 to 3 inches from heat. Broil 13 to 18 minutes, basting occasionally with reserved 3/4 marinade and turning once.

Nutrition Facts : Calories 542.5, Fat 19.3, SaturatedFat 7, Cholesterol 137.8, Sodium 2852.3, Carbohydrate 38.8, Fiber 0.6, Sugar 35.9, Protein 51.6

PACIFIC RIM FLANK STEAK



Pacific Rim Flank Steak image

Categories     Salad     Sauce     Side     Broil     Marinate     Steak

Yield Serves 4; 3 ounces beef per serving (plus 8 ounces reserved)

Number Of Ingredients 11

Marinade
3/4 cup pineapple juice
1/4 cup snipped fresh cilantro
2 tablespoons grated sweet onion, such as Vidalia, Maui, or Oso Sweet
2 teaspoons chili garlic sauce or paste (lowest sodium available)
2 teaspoons Worcestershire sauce (lowest sodium available)
1 teaspoon olive oil (extra virgin preferred)
2 medium garlic cloves, crushed
1/8 teaspoon pepper
1 1 1/2-pound flank steak, all visible fat discarded
Cooking spray

Steps:

  • In a medium glass dish, stir together the marinade ingredients. Add the beef, turning to coat. Cover and refrigerate for 8 to 24 hours, turning occasionally.
  • Preheat the broiler. Lightly spray a broiler pan and rack with cooking spray.
  • Remove the beef from the dish, discarding the marinade. Transfer the beef to the broiler rack.
  • Broil 4 to 6 inches from the heat for 3 to 7 minutes on each side, or to the desired doneness (3 to 5 minutes on each side for medium rare, 4 to 7 minutes on each side for medium). Transfer the beef to a cutting board. Cut diagonally across the grain into very thin slices.
  • Cook's Tip
  • If you plan to make the steak salad, you will see that it calls for pineapple chunks canned in their own juice. That juice is too mild for the steak marinade, which is why we don't use it in this recipe. Regular canned pineapple juice will provide considerably more flavor.
  • Cook's Tip on Chili Garlic Sauce or Paste
  • Chili garlic sauce is a deliciously spicy blend of coarsely ground chiles and garlic. It is interchangeable with chili garlic paste, which includes the same ingredients plus vinegar. Look for these products in the international section of most major supermarkets. Try adding them to a variety of foods, such as chicken, fish, beef, and pasta.
  • Nutrition information
  • (Per serving)
  • Calories: 162
  • Total fat: 6.5g
  • Saturated: 3.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 3.0g
  • Cholesterol: 48mg
  • Sodium: 77mg
  • Carbohydrates: 0g
  • Fiber: 0g
  • Sugars: 0g
  • Protein: 23g
  • Calcium: 4mg
  • Potassium: 222mg
  • Dietary Exchanges
  • 3 lean meat

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