Try this Korean Flank Steak recipe, or contribute your own.
Suggest a better description1. Combine first 5 ingredients I. A shallow dish or large zip-top plastic freezer bag; add steaks. Cover or seal, and chill 8 hours.
2. Preheat grill to 450 (high) heat. Remove steaks from marinade, discarding marinade. Coat steaks wit cooking spray. Grill steak, covered with grill lid, 2 minutes on each side or to desired degree of doneness. Remove from grill and let stand 5 minutes. Cut steak diagonally across the grain into slices.
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Serving Size: 1 (179g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 93 | ||
Calories from Fat: 17 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 109.7mg | 4 % | |
Potassium 826.9mg | 22 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 15.2g | ||
Protein 4.2g | 6 % | |
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: 93
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