Flank steak with soy lime reduction
This recipe is part of our Cook Once Eat Twice collection. Make this recipe tonight and then tomorrow make Citrus beef on zucchini ribbons with the leftovers.
110 cal Serves 8
Prep time 12h 0m
Cook time 0h 15m
Total time 12h 15m
Step 1Place beef in a large, resealable plastic bag and set aside.
Step 2In a small bowl, combine soy sauce, lime juice, vinegar, sugar, 1 tbsp (15 mL) canola oil, garlic powder, and pepper flakes. Whisk until well blended. Reserve half of mixture (about 1/2 cup/125 mL) and pour the remaining half over the beef and seal bag; toss back and forth to coat beef. Refrigerate overnight or up to 48 hours, if desired, turning occasionally.
Step 3Remove beef from marinade; discard marinade. Heat remaining 1 tbsp (15 mL) canola oil in a large skillet over medium-high heat. Cook beef 5–6 minutes on each side or until very pink in centre. (Do not overcook or it will be tough.) Place on a cutting board and let stand 5 minutes.
Step 4Pour reserved marinade into the pan residue in skillet. Bring to a boil over medium-high heat and cook 3 minutes or until reduced to 1/4 cup (50 mL), scraping bottom and sides of skillet. (The sauce consistency will be very thick.)
Step 5Cook Once Eat Twice: Reserve half of the sauce (about 2 tbsp/25 mL) and half of the beef in separate containers for Citrus beef on zucchini ribbons. Cool and refrigerate.
Step 6To serve, thinly slice remaining beef against the grain and drizzle with remaining sauce (about 2 tbsp/25 mL).
Per serving (3 oz (90 g) cooked beef and 1 1/2 tsp (7 mL) sauce)
- 13 g
- 180 mg
- 204 mg
- Total fat
- 5 g
- Saturated fat
- 1.5 g
- 35 mg
- 3 g
- 0 g
- 2 g
- Added sugars
- 2 g
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