Asian Marinated Flank Steak

I just realized as I was typing in the label for this post that I have never posted a steak recipe on this blog. Shameful! The truth is, we don't eat a lot of steak. It's kind of expensive so I don't buy it that often, but I need to remember that flank steak is reasonably priced, plus it's so versatile. This Asian marinade was so wonderful and easy. I made the marinade Sunday afternoon when I got home from the grocery store and it was ready to eat Monday night. I had to make one major change from the original recipe since my favorite store in the world, Super Target, doesn't carry hoisin sauce. I don't really know what it tastes like, so I substituted a ginger teriyaki sauce hoping it wouldn't mess everything up and thankfully, it still tasted great. Next time I make it, I'll add more crushed red pepper to the marinade, Brent and I both thought a little more heat would make it even better.

Asian Marinated Flank Steak
Source: Taste and See
Originally from: Cooking Light

3 tablespoons hoisin sauce (I used ginger teriyaki 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 (I used regular sesame oil)
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed
Cooking spray (I used a little olive oil)

Preparation

Combine first 9 ingredients in a small bowl. Reserve 1/4 cup of the mixture and put the rest in a large Ziploc 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.