Asian Steak

Servings 4 people


  • 2 pounds flank steak trimmed
  • 1 clove garlic minced
  • 1 teaspoon sea salt
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon ketchup
  • 1 teaspoon olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano


  • DO-AHEAD TIP: Marinate beef for 5 hours or overnight (see recipe).
  • Using a sharp knife, score both sides of steak about one-eighth of an inch thick in a diamond shape and place in a large zipper-topped plastic bag.
  • In a small bowl, whisk together remaining ingredients (garlic through oregano). Pour marinade over steak. Carefully squeeze the bag to remove excess air and seal. Lightly massage bag to evenly coat both sides of steak. Refrigerate for 5 hours or overnight, turning and lightly massaging every few hours.
  • Preheat grill to HIGH. Lightly oil grill grate. Grill steak for 3 to 7 minutes per side or to desired level of doneness. Allow steak to rest for 15 minutes then thinly slice against the grain (diagonally).
  • Serve and enjoy!


LC SERVING SUGGESTION: Steamed broccoli spears and Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork). SERVING SUGGESTION: Serve brown rice instead of Cauli-Rice. KOSHER: Make sure beef is certified kosher. GLUTEN FREE: Make sure soy sauce and ketchup are gluten-free. NUTRITION: per serving: 373 Calories; 18g Fat; 47g Protein; 3g Carbohydrate; trace Dietary Fiber; 114mg Cholesterol; 1130mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. Points: 9
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