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Flank Steak

An out-of-the-ordinary take — let everyone marvel at your kitchen skills!

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Flank steak
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 11 g
Fats 74 % 42 g
Carbohydrates 7 % 4 g
418 kcal
GI: 100 / 0 / 0
  • This dish is loved all across Asia. Flank steak isn't hard to make, and the payoff is huge. Here's how it goes: combine everything you need for the marinade in a large bowl. Squeeze in the juice of the lemon. Finely chop the green onion and dill, and grate or crush the garlic. Add the piece of beef, then leave it in the refrigerator overnight. If you're really pressed for time you can marinate it for just two hours, though the results won't be nearly as good. Sear the marinated meat in a skillet over medium heat for five minutes per side, then set it aside so the juices can settle — the partly-cooked meat should rest for 5–10 minutes. Slice it across the grain into fairly thin pieces and sear again until done to your liking. Doneness is up to the eater: some like their steak rare, others well done, so be sure to ask your guests how they prefer it. Serve the sides and salads separately.

Caloric content of the products possible in the composition of the dish

  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Garlic - 143  kcal/100g
  • Celery - 12  kcal/100g
  • Celery Roots - 32  kcal/100g
  • Dill greens - 38  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Chili sauce - 98  kcal/100g

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