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Thursday, May 31, 2012

Soy-Ginger Grilled Flank Steak

According to an article in the June/July issue of Taste of Home Magazine, grilling meat over high temps triggers the formation of carcinogenic chemicals called heterocyclic amines (HCA's). They say if you marinate meats for at least 1 hour before you grill, you can cut the HCA formation by 57%-88%. Marinating meat in spicy liquids that contain oil, water, vinegar and herbs is especially effective. 

I always like to marinate before grilling anyway (and I didn't even know it was better for you!) as I feel it's adds it's own uniqueness to whatever you happen to be cooking whether it's chicken, pork, beef or fish (yes, I do grill shrimp for the hubby and kids!). Take this flank steak for instance. A few simple ingredients created this fabulous, flavorful meal. 

Soy-Ginger Grilled Flank Steak
1-2lb. Flank Steak

1/2 c. Low Sodium Soy Sauce
1/4 c. Canola Oil
1 tsp. Fresh Ginger, grated
1 Clove Garlic, minced
2 tbsp. Brown Sugar

Whisk all of the ingredients together in a small bowl. Add the steak to a resealable plastic bag and add in the marinade. Refrigerate for at least 4 hours. Remove from refrigerator at least 30 minutes prior to grilling. Discard marinade and grill to desired doneness. 



  1. I love flank steak. Not only is it cheap but it is very healthy as well! Great marinade as well!

  2. SOOOO Much grilling to do... Love the marinade recipe. Terrific post and that photo makes my mouth water!

  3. I love soy sauce based marinades for beef because they almost act as a brine with their high salt content. Very nice!


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