Flank steak is our fall-back cut of meat when we are looking for something quick to throw on the grill. This month's Cooking Light has a great 24-hour marinade that helped make tonight's dinner fabulous.
3 tablespoons hoisin sauce
2 tablespoons water
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed
Combine first 9 ingredients in a small bowl. Spoon mixture into a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove steak from bag; discard marinade.
Prepare meat according to your liking. We threw it on the grill and served with a salad and roasted brussel sprouts.