Asian-Spiced Flank Steak

Campbell's Asian-Spiced Flank Steak Recipe

Picante sauce mixes with honey, soy sauce and ginger to make an outstanding marinade for grilled flank steak.  Give it a try...it's really tender and delicious.

At a glance

Prep

20 min.

Total

1 hr. 40 min.

Serves

6

Marinate: 1 hr.

Grill: 20 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 jar (16 ounces) Pace® Picante Sauce
3 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1 tablespoon grated fresh ginger root
1 teaspoon Chinese 5-spice powder
1 beef flank steak (about 1 1/2 pounds)
1 large sweet onion, cut into 1/3-inch-thick slices
2 teaspoons sesame oil

How to Make It

  • 1

    Stir the picante sauce, honey, soy sauce, ginger and 5-spice powder in a medium bowl. Pour half the picante sauce mixture into a 2-quart shallow, nonmetallic dish or gallon-size resealable plastic bag. Cover and refrigerate the remaining picante sauce mixture.

  • 2

    Place the steak into the dish or the bag and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour. Remove the steak from the marinade. Discard the remaining marinade.

  • 3

    Lightly oil the grill rack and heat the grill to medium. Grill the steak for 10 minutes for medium rare or to desired doneness. Remove the steak from the grill and keep it warm.

  • 4

    Brush the onion slices with the oil and grill for 10 minutes or until tender, turning the onion slices over once during grilling.

  • 5

    Cut the steak into thin slices. Serve with the onion and remaining picante sauce mixture.

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Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#25890

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