Grilled Flank Steak with Edamame Salsa - Rose Reisman

Great

% Daily Values based on a 2,000 calorie diet

Step 1

RECIPE INSTRUCTIONS

Step 2

1. Make the vinaigrette marinade by combining the balsamic vinegar, vegetable oil, lemon juice, soy sauce, mustard, garlic, salt and pepper in a large bowl.

Step 3

2. Marinate the flank steak in the vinaigrette for at least 2 hours or, if time permits, overnight, turning once. Lightly coat a nonstick grill pan or barbecue with cooking spray and preheat to medium-high. Cook the beef for 5 to 8 minutes per side or until done to your liking.

Step 4

3. Meanwhile, make the salsa by whisking together the soy sauce, rice vinegar, olive and sesame oils, honey, garlic, ginger and cornstarch in a medium saucepan over medium heat. Cook for 2 minutes or until slightly thickened, then add the water chestnuts, red bell pepper and edamame and cook for 2 more minutes.

Step 5

4. Slice the steak against the grain into thin slices, arrange on a platter and pour the salsa over the steak. Garnish with cilantro and sesame seeds.

Step 6

NOTES

Step 7

Nutritional Analysis per Serving

Step 8

Serves 4