Contest-Winning Grilled Asian Flank Steak

🍳 Cook: 14 min

Nutrition

per ounce-weight

193

Calories

22g

Protein

Carbs

Fat

1/4 cup	60 ml	Worcestershire sauce
1/4 cup	60 ml	reduced-sodium soy sauce
3 tablespoons	45 ml	honey
1 tablespoon	15 ml	sesame oil
1 teaspoon	5 ml	Chinese five-spice powder
1 teaspoon	5 ml	minced garlic
1/2 teaspoon	2.5 ml	minced fresh gingerroot
1 1/2 pounds	680 g	beef flank steak
2 tablespoons	30 ml	hoisin sauce, warmed
3		green onions, thinly sliced
1 tablespoon	15 ml	sesame seeds, toasted, optional

In a large resealable plastic bag, combine the first seven ingredients (Worcestershire sauce, soy sauce, honey, sesame oil, five-spice powder, garlic and gingerroot); add the steak. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°F; medium, 160°F; well-done, 170°F). Let stand for 5 minutes.
Thinly slice steak across the grain. Drizzle with warmed hoisin sauce; garnish with green onions. Sprinkle with sesame seeds if desired.