Asian Beef Steak & Summer Squash
Preparation and Cooking Time
30 minutes
Marinate Time
6 hours or overnight
Nutrition information per serving:
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Calories:
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232
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Total Fat:
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12g
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Cholesterol:
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57mg
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Protein:
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25g
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Carbohydrates:
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6g
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Sodium:
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723mg
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Serves
Makes 6 servings
Ingredients
- 1 beef flank steak (about 1-1/2 pounds)
- 3 medium zucchini or yellow summer squash, cut lengthwise in half
- 1 teaspoon vegetable oil
Marinade
- 1/4 cup soy sauce
- 1/4 cup finely chopped green onions
- 2 tablespoons water
- 2 table spoons packed brown sugar
- 1-1/2 tablespoons dark sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger
- 1/4 teaspoon pepper
Preparation
- Combine marinade ingredients in small bowl. Remove and reserve 1/4 cup. Place beef steak and remaining marinade in food- safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
- Remove steak from marinade; discard marinade. Brush squash lightly with oil; sprinkle with salt and pepper, as desired. Place steak and squash on grid over medium, ash-covered coals. Grill steak, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally. Grill squash 15 minutes or until tender, turning occasionally.
- Place reserved marinade in small saucepan; heat until hot. Carve steak across the grain into thin slices; spoon hot reserved marinade over beef. Serve with squash.
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