Flank steak with soy lime reduction

Recipe and photo provided by CanolaInfo.org
110 cal Serves 8 servings
Prep time 0h 12m
Cook time 0h 15m
Total time 0h 27m
Sliced flank steak on wooden cutting board



  1. Step 1

    Place beef in a large, resealable plastic bag and set aside.
  2. Step 2

    In 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.
  3. Step 3

    Remove 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.
  4. Step 4

    Pour 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.)
  5. Step 5

    Cook 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.
  6. Step 6

    To serve, thinly slice remaining beef against the grain and drizzle with remaining sauce (about 2 tbsp/25 mL).

Nutritional Information

Per serving (1 portion)

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