Ginger-Miso Flank Steak
Basmati Rice and Sesame Cucumber Salad
Ingredients
- 3 Tbsp rice vinegar
- 2 Tbsp dark sesame oil
- 2 Tbsp white miso paste
- 1½ Tbsp low-sodium soy sauce
- 1 Tbsp ginger paste
- 2 tsp honey
- 2 lb flank steak
- 2 Tbsp chopped fresh cilantro
Instructions
- Preheat grill to medium-high heat. Combine vinegar, oil, miso paste, soy sauce, ginger paste, and honey; brush steak with vinegar mixture.
- Grill steak, covered, 6 to 8 minutes per side or to desired doneness, basting often with vinegar mixture. Let stand 10 minutes before thinly slicing across the grain. Sprinkle with cilantro before serving.
Side Dish Ingredients
- 2 (8.5-oz) pouches microwavable brown basmati rice
- 1 English cucumber, sliced
- 1 (10-oz) pkg shredded carrots
- ⅓ cup refrigerated sesame-ginger dressing (such as Litehouse)
- ¼ cup chopped fresh mint
- 1 Tbsp black sesame seeds
Side Dish Instructions
- Cook rice according to package directions.
- Toss together cucumber, carrots, dressing, mint, and sesame seeds.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
291
|
196
|
487
|
| Fat (g) | 13 | 7 | 20 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 33 | 4 | 37 |
| Carb (g) | 7 | 32 | 39 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 534 | 250 | 784 |
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