• 1-1/2 lbs. flank steak, trimmed
• 1-1/2 Tbs. fresh ginger, minced
• 1/2 cup soy sauce
• 2-3/4 tsp. Asian sesame oil
• 1 Tbs. plus 2 tsp. rice wine vinegar
• 1/2 tsp. pepper
• 2 Tbs. parsley, minced
• 1-1/2 Tbs. water
• 2 tsp. sugar
• 1 clove garlic, crushed

Prepare grill or turn on broiler. Using a sharp knife, cut 1/4 inch deep crosshatch pattern in steaks. Place steak in a shallow nonreactive dish. Combine ginger, 1-1/2 Tbs. soy sauce, 2 tsp. sesame oil, 1 Tbs. rice wine vinegar and pepper in a bowl and pour over steak, rubbing into cuts. Cover and marinate at least 45 minutes in refrigerator. Combine remaining soy sauce, sesame oil and rice vinegar with parsley, water, sugar and garlic in a jar with a tight-fitting lid. Shake vigorously and refrigerate until ready to use. Grill or broil steak 4-5 minutes per side for medium-rare meat. Cook longer if desired. Let stand 10 minutes before cutting across the grain into thin slices. Serve sauce over steak.

Per serving: calories 322, fat 16.3g, 46% calories from fat, cholesterol 86mg, protein 36.6g, carbohydrates 6.1g, fiber 0.5g, sugar 3.9g, sodium 1937mg, diet points 8.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 2.7, Sugar: 0.1, Very lean meat protein: 5.1

  view detailed nutritional information

The recommended wine is: Cabernet Sauvignon.