Asian-Glazed Flank Steak

           Easy, Entrees, Recipes
Asian-Glazed Flank Steak
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asian steak



1 (1 to 1½ -pound) flank steak, trimmed

3 Tablespoons coconut aminos

3 Tablespoons pure maple syrup

2 Tablespoons  dry sherry or white grape juice

2 teaspoons dark sesame oil

1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)

1/8 teaspoon freshly ground black pepper


Preheat broiler.

Pierce steak gently on both sides. Combine steak and remaining ingredients in a shallow dish; turn to coat. Marinate at room temperature 20 minutes, turning occasionally.

Remove steak from marinade, reserving marinade. Place steak on a broiler pan coated with cooking spray. Pour marinade into a small skillet; bring to a boil, stirring well. Cook over medium-high heat 3 minutes or until thick and syrupy.

Brush steak with half of glaze; broil 5 minutes. Turn steak over, and brush with remaining glaze; broil 5 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Makes 4 servings