Citrus Ginger Flank Steaks

Ingredients:

• 1 lb. flank steak, fat removed
• 1 tbsp. fresh lemon juice
• 1 tbsp. reduced-sodium soy sauce
• 1/2 tbsp. pomegranate molasses or agave syrup
• 1 tbsp. minced garlic
• 1/2 tsp. dark sesame oil
• 2 tsp. freshly chopped ginger
• freshly ground black pepper

Makes 4 Servings

1. Season meat with pepper.
2. Combine remaining ingredients in a Ziploc bag and add flank steak. Place in the refrigerator for 1-24 hours.
3. For a charcoal grill, place meat on the rack of an uncovered grill directly over medium coals. Grill for 15-20 minutes or until medium doneness (160 F), turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.
4. Transfer grilled meat to a cutting board. Cover and let stand for 10 minutes. To serve, slice very thinly across the grain.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Don't be intimidated by this dish. It's a very easy dish to make and it tastes delicious. The agave nectar or pomegranate molasses caramelize when cooked, so be careful not to let the steak get too dark and bitter. Medium heat is best to cook sweet marinades. This steak is deliciously juicy after it's cooked and perfect any day or night of the week.