Asian-Marinated Flank Steak

Maybe my iron is low or maybe it's the fact that I live behind an O'Charley's and can smell their hamburgers every time I leave the house, but I've been craving red meat. And besides the 24-hour marinating time, this meal came together in about 20 minutes. The nutmeg infuses the meat with a lot of warmth, and I was pleased that I could actually taste it. I also figured out the key to perfectly done meat on the grill - use the meat thermometer!

The recipe said to reserve 1/4 cup of the marinade as a sauce for the meat, but since my flank steak was larger, I went ahead and used it all as a marinade and didn't miss it during the meal. I served this with the rest of the fiery slaw and steamed sugar snap peas.

Asian-Marinated Flank Steak
source: Cooking Light March 2009

Ingredients
3 tbsp hoisin sauce
2 tbsp water
2 tbsp rice vinegar
1 tbsp low-sodium soy sauce
2 tsp grated peeled fresh ginger
1 tsp dark sesame oil
1/4 tsp freshly grated nutmeg
1/4 tsp crushed red pepper
2 garlic cloves, minced
1 (1 lb) flank steak, trimmed (Mine was the smallest I found at 1.75 lbs)

Preparation
1. Combine hoisin sauce through garlic cloves in small bowl. Put mixture into a large freezer bag, along with steak, and seal. Marinate in the refrigerator for 24 hours, turning the bag occasionally. After 24 hours, remove steak from bag, and discard marinade.

2. Prepare grill to medium-high heat.

3. Coat grill rack with cooking spray, and place steak on it. Grill approximately 4 minutes on each side or until meat thermometer registers 145-degrees for medium-rare (or desired degree of doneness). Let steak stand, covered with aluminum foil, for 5 minutes. Cut steak at a 45-degree angle across the grain into thin slices and serve.