Best 4 Weight Watchers Korean Style Grilled Flank Steak Recipes

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# **Weight Watchers Korean-Style Grilled Flank Steak: A Journey of Bold Flavors and Healthy Delights**

Embark on a culinary adventure with our Weight Watchers Korean-style grilled flank steak, where succulent meat meets a symphony of bold and zesty flavors. This delectable dish promises a delightful balance of sweet, savory, and spicy notes, tantalizing your taste buds with every bite. Using flank steak as our canvas, we'll introduce you to four tantalizing recipes that showcase the versatility of this cut. From the classic Korean BBQ marinade to a refreshing cucumber salad, each recipe adds a unique layer of flavor to the grilled steak, making it a perfect choice for a satisfying and healthy meal. Get ready to fire up your grill and indulge in this flavorful journey, where Korean culinary traditions meet the principles of mindful eating.

Check out the recipes below so you can choose the best recipe for yourself!

WEIGHT WATCHERS KOREAN-STYLE GRILLED FLANK STEAK



Weight Watchers Korean-Style Grilled Flank Steak image

Lean, flavorful flank steak does not have to be a grilling-season-only dinner. Indoor grill pans simulate the taste of outdoor cooking with no added fat. POINTS® Value: 4

Provided by Stacie Lora

Categories     Korean

Time 23m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/4 lbs raw lean flank steak
4 medium garlic cloves, chopped
2 tablespoons gingerroot, chopped
1/4 cup vinegar
2 tablespoons soy sauce
1/4 teaspoon red pepper flakes
1 tablespoon sesame oil
2 bunches watercress, cleaned and trimmed
2 medium scallions, sliced
1 medium carrot, grated

Steps:

  • Put flank steak into a shallow glass or ceramic dish.
  • To make marinade, combine garlic through to sesame oil in a blender and blend until smooth.
  • Pour half the marinade over flank steak, turn over to coat both sides, cover and refrigerate for at least 30 minutes and up to 24 hours. Refrigerate remaining marinade as well.
  • Prepare coals for grill.
  • Grill flank steak for 5 to 7 minutes on each side for medium-rare. Set on a cutting board to rest while you finish salad.
  • Put remaining marinade into a small saucepan and add 3 tablespoons water. Bring to a simmer over very low heat and cook for 3 to 4 minutes.
  • In a large bowl, toss watercress, scallions and carrot with warm marinade.
  • Slice flank steak into thin strips. Pour any juice from meat over salad and toss it inches Serve flank slices alongside salad.

Nutrition Facts : Calories 177.7, Fat 8.3, SaturatedFat 2.8, Cholesterol 39.7, Sodium 401.1, Carbohydrate 2.9, Fiber 0.6, Sugar 0.8, Protein 21.7

KOREAN-STYLE GRILLED FLANK STEAK



Korean-Style Grilled Flank Steak image

Categories     Onion     Soy     Quick & Easy     Backyard BBQ     Steak     Grill/Barbecue     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1/4 cup soy sauce
2 tablespoons rice vinegar (not seasoned)
1 tablespoon grated peeled ginger
1 garlic clove, minced
2 teaspoons Sriracha (Southeast Asian chile sauce)
2 teaspoons sugar
1 1/2 teaspoons Asian sesame oil
1 to 1 1/4 pound flank steak
2 scallions, finely chopped
2 tablespoons toasted sesame seeds
Accompaniments: white rice; soft leaf lettuce

Steps:

  • Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
  • Prepare a gas grill for direct-heat cooking over medium-high heat.
  • Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.
  • Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.

GRILLED ASIAN FLANK STEAK



Grilled Asian Flank Steak image

Another recipe I am posting for safe keeping found in my Simple and Delicious magazine. With grilling season started down here in Florida, love trying new recipes for the grill. Time doesn't include the marinading time, so make sure to make it up early in the day or the night before.

Provided by diner524

Categories     Steak

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 9

1/4 cup thinly sliced green onion
1/4 cup unsweetened pineapple juice
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup plum sauce
2 tablespoons minced fresh cilantro
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 beef flank steak (1-1/4 pounds)

Steps:

  • In a small bowl, combine the first eight ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the steak. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade.
  • Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. To serve, thinly slice across the grain.

Nutrition Facts : Calories 270.8, Fat 9.3, SaturatedFat 3.8, Cholesterol 78.4, Sodium 1328.5, Carbohydrate 16.4, Fiber 0.6, Sugar 5.5, Protein 29.3

KOREAN-STYLE GRILLED FLANK STEAK



Korean-Style Grilled Flank Steak image

From Gourmet Magazine in July 2007. Serve with white rice and soft leaf lettuce. Guests can make lettuce-leaf bundles with rice and thin slices of meat.

Provided by Little Suzy Homemak

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup soy sauce
2 tablespoons rice vinegar (not seasoned)
1 tablespoon ginger, peeled and grated
1 garlic clove, minced
2 teaspoons Asian chili sauce (Sriracha)
2 teaspoons sugar
1 1/2 teaspoons sesame oil
1 lb flank steak
2 scallions, finely chopped
2 tablespoons toasted sesame seeds

Steps:

  • Stir together soy sauce, veinegar, ginger, garlic, Sriracha, sugar and sesame oil.
  • Prepare a gas grill for direct-heat cooking, and grill the steak, covered, turning over once for 6-8 minutes for medium-rare.
  • Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.

Nutrition Facts : Calories 269.2, Fat 14.6, SaturatedFat 4.7, Cholesterol 46.5, Sodium 1069.3, Carbohydrate 6.7, Fiber 1.5, Sugar 2.6, Protein 27.5

Tips:

  • Choose a flank steak that is at least 1 inch thick for best results.
  • If you don't have gochujang (Korean chili paste), you can substitute sriracha or another hot sauce.
  • Be sure to marinate the steak for at least 30 minutes, or up to overnight, to allow the flavors to penetrate.
  • When grilling the steak, cook it over medium-high heat for about 5-7 minutes per side, or until it reaches your desired doneness.
  • Let the steak rest for a few minutes before slicing it against the grain.
  • Serve the steak with your favorite sides, such as rice, noodles, or vegetables.

Conclusion:

This Korean-style grilled flank steak is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The marinade, made with gochujang, soy sauce, and garlic, infuses the steak with flavor, while the grilling gives it a slightly charred exterior and a tender, juicy interior. Serve the steak with your favorite sides, such as rice, noodles, or vegetables, for a complete and satisfying meal.

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