This easy marinade makes grilled flank steak the crowd-pleaser it should be. The nice thing about flank steak is it has a thin end and a thicker end, so some can have it a little rarer, and some a little more well done. When you have a crowd with mixed tastes in their steak's depth of cooking, it is perfect.
- 4 cloves garlic, minced
- 1/4 cupolive oil
- 1/4 cup brown sugar
- 2 tablespoon red wine vinegar
- 1/4 cup soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon freshly ground black pepper
- 1 whole trimmed flank steak (about 1 1/2 to 2 pounds)
- salt to taste
- Add all the ingredients, except the flank steak and salt, into a large, zip-top freezer bag. Seal and shake to combine. Add the flank steak and reseal the bag, squeezing out most of the air. Refrigerate for at least 6 hours, but better overnight.
- Preheat your grill. Remove the flank steak from the marinade to a large plate. The excess marinade can be boiled and reserved to serve with the cooked steak. Pat the flank steak dry with paper towels. Season both sides with salt and freshly ground black pepper to taste. Brush a little oil on the grates and place the steak on the grill.
- Grill over high direct heat for 5-6 minutes per side for medium-rare, or until it reaches your desired degree of doneness. Transfer to a clean plate and loosely cover with foil. Let rest for 10 minutes before cutting into thin slices across the grain.
Note: this flank steak is best cooked over a hot charcoal fire, but it will also work on a gas grill, indoor grill pan, or broiled.
|Nutritional Guidelines (per serving)|
|Total Fat||22 g|
|Saturated Fat||6 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||1 g|