This meal had so much potential! I was at Trader Joe's, so I decided to get my flank steak there. I figured that since it was organic, grain fed beef, it would be really great, but it ended up being really tough. I mean really tough. We could barely chew through it. It was really disappointing because the flavor of the sauce was wonderful, but we just couldn't get through the meat. I served it with a mix of broccoli, red bell pepper and baby bok choy that I sauteéd with some soy sauce and teriyaki.

Flank Steak with Hot Peanut Sauce
Cooking Light April 2008

By keeping the meat serving to a sensible three-ounce cooked portion and using the low-fat but flavorful flank cut, this entrée limits saturated fat while offering plenty of iron and protein. Prepare steamed rice and sautéed baby bok choy while the meat marinates.

⅓ cup chopped green onions
⅓ cup low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon minced peeled fresh ginger
1 tablespoon fresh lime juice
2 teaspoons sesame oil
1 teaspoon crushed red pepper
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed and cut diagonally into thin slices
½ cup water
1 tablespoon crunchy peanut butter
1 teaspoon cornstarch

1. Combine first 8 ingredients in a small bowl, stirring with a whisk. Place steak and 1/4 cup onion mixture in a large zip-top plastic bag; seal. Marinate in refrigerator at least 2 hours or overnight, turning bag occasionally.

2. Combine remaining 1/4 cup marinade, 1/2 cup water, peanut butter, and cornstarch in a small saucepan. Bring to a simmer; cook 1 minute, stirring frequently. Remove from heat; keep warm.

3. Remove steak from bag, discarding marinade. Heat a large nonstick skillet over medium-high heat. Add beef to pan; cook 2 minutes on each side or until desired degree of doneness. Serve with sauce.

Yield 4 servings (serving size: 3 ounces steak and about 1/4 cup sauce)

Nutritional notes:
CALORIES 212(38% from fat); FAT 9g (sat 2.9g,mono 3.7g,poly 1.4g); PROTEIN 25.8g; CHOLESTEROL 37mg; CALCIUM 29mg; SODIUM 549mg; FIBER 0.7g; IRON 2mg; CARBOHYDRATE 6.4g

MacGourmet Rating: 4 Stars

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