Try this Grilled Flank Steak with Hot Pepper Paste recipe, or contribute your own.
Suggest a better descriptionPlace the flank steak on a baking pan. In a small bowl mix together honey, soy sauce, vinegar and peppercorns. Rub the mixture all over the flank steak and refrigerate 2-24 hours. For the pepper paste, place peppers in a food processor and run the machine to chop the peppers. Add the remaining ingredients and process until smooth. Remove from the processor and refrigerate until ready to use. To cook the flank steak, oil the grill then heat just until you can hold your hand over for no more than 5 seconds. Cook the flank steak about 3-4 minutes on each side depending on the thickness for rare to medium rare doneness. Remove from the heat allow to stand for 1-2 minutes then slice thinly on an angle. Serve hot pepper paste on the side or on top of the flank steak. Per serving: 566 Calories (kcal); 37g Total Fat; (59% calories from fat); 45g Protein; 12g Carbohydrate; 116mg Cholesterol; 674mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 4 servings | ||
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Calories: 402 | ||
Calories from Fat: 176 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.6g | 26 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 78.4mg | 24 % | |
Sodium 287.5mg | 10 % | |
Potassium 765.3mg | 20 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.5g | ||
Protein 48g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 402
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