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Grilling is spectacular any time of the year. This entrée is easy and delicious. Accompany with steamed white rice to catch the juices and serve with a glass of Greenwood Ridge Vineyards Cabernet Sauvignon.
Grilled Asian Flank Steak
By Marilyn Tsai
1/4 cup Ponzu Sauce*
1 teaspoon fresh lime juice
1 tablespoon minced garlic
2 tablespoons chopped fresh cilantro
2 tablespoons minced fresh ginger
1--1 1/4 pound flank steak, fat trimmed
A very light sprinkle of salt all over the steak
Mix first 5 ingredients to blend in a 13x9x2-inch glass baking dish. Add steak and turn to coat. Sprinkle lightly with salt. Let stand 1 hour at room temperature or marinate overnight in the refrigerator, turning occasionally.
Prepare barbecue/grill to medium-high heat.
Remove steak from marinade and drain marinade into small saucepan and bring to boil.
Remove from heat and set aside.
Grill steak about 5 minutes per side for rare or 6-7 minutes for medium. Transfer steak to a platter and let stand 10 minutes. Thinly slice steak across grain. Pass marinade as sauce.
*Ponzu is a Japanese soy sauce with citrus flavor, available at most Asian Markets.