|Nutritional Guidelines (per serving)|
|Servings: 4 - 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy marinade makes grilled flank steak the crowd-pleaser that 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, this dish always hits the spot.
- 4 cloves garlic (minced)
- 1/4 cup olive 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 (1 1/2 to 2-pound) whole flank steak (trimmed)
- Salt (to taste)
Gather the ingredients.
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 aim for marinating it 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 to 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.
Serve with your favorite sides and enjoy!
- 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.