Spicy Asian Marinated Flank Steak

Marinades are my jam. While I like a nice steak on the grill with nothing by Montreal Seasoning, I really like to use marinades when it comes to skirt steaks or flank steaks. They both take to marinades nicely. 

I made no modifications to this, except I couldn't find crushed pineapple. All I could find was chunks. I drained them and I put the whole kit and kaboodle in my magic bullet. 

I put in the full tsp of cayenne too. I assumed that's what ground red pepper was. And was pleasantly surprised that it wasn't too hot. The pineapple, I think, helped. 

Spicy Asian Marinated Flank Steak

Recipe from MyRecipes.com

Photo from MyRecipes

Serves: 4

2 T less-sodium soy sauce

1 T fresh lime juice

1 tsp curry powder

1 tsp ground red pepper

2 tsp minced peeled fresh ginger

1 1/2 tsp rice wine vinegar

1 tsp olive oil

1 tsp dark sesame oil

1 (8-ounce) can crushed pineapple in juice, drained

4 garlic cloves, minced

1 (1-pound) flank steak, trimmed

Cooking spray

1/4 tsp salt

Combine first 10 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.

Prepare grill to medium-high heat.

Remove steak from bag; discard marinade. Place steak on grill rack coated with cooking spray, and grill for 4 minutes on each side or until desired degree of doneness. Sprinkle with salt, and let stand for 5 minutes. Cut steak diagonally across grain into thin slices.