Oriental Grilled Flank Steak

This dish is a great source of iron and contains no dairy, egg or wheat products.
  • 1 lb. flank steak, trimmed of fat
  • 2 T. reduced-sodium soy sauce
  • 1 T. brown sugar
  • 1 T. lime juice
  • 2 tsp. Dijon mustard
  • 2 tsp. fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 tsp. sesame oil
  • 1/4 tsp. black pepper
  • 2 T. white wine or sherry

In a small bowl, combine the soy sauce, brown sugar, lemon juice, mustard, ginger, garlic, sesame oil, pepper, and the wine or sherry. Place the steak in a shallow bowl or baking pan just large enough to hold it. Pierce all over with a fork. Pour soy sauce mixture over the steak. Cover and refrigerate 6 hours or overnight, turning occasionally.

Grill over hot coals 3 minutes on each side for rare, 2 to 3 minutes longer for medium rare or medium.

Slice the steak on the bias 1/2 inch thick.

  • Yields: 4 servings
  • Preparation Time: 20 minutes, plus marinating time
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