:max_bytes(150000):strip_icc()/best-grilled-marinated-flank-steak-recipe-101016-hero-01-b7dc9a4b0b7142708e1ecb82e1566961.jpg)
The Spruce Eats / Nita West
Nutritional Guidelines (per serving) | |
---|---|
447 | Calories |
22g | Fat |
17g | Carbs |
44g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 to 6 | |
Amount per serving | |
Calories | 447 |
% Daily Value* | |
Total Fat 22g | 28% |
Saturated Fat 6g | 32% |
Cholesterol 119mg | 40% |
Sodium 773mg | 34% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 1g | 3% |
Protein 44g | |
Calcium 85mg | 7% |
*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.
Click Play to See This Recipe Come Together
Ingredients
- 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)
Steps to Make It
-
Gather the ingredients.
The Spruce Eats / Nita West -
Add all the ingredients, except the flank steak and salt, into a large, zip-top freezer bag. Seal and shake to combine.
The Spruce Eats / Nita West -
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.
The Spruce Eats / Nita West -
Preheat your grill.
The Spruce Eats / Nita West -
Remove the flank steak from the marinade to a large plate.
The Spruce Eats / Nita West -
The excess marinade can be boiled and reserved to serve with the cooked steak.
The Spruce Eats / Nita West -
Pat the flank steak dry with paper towels.
The Spruce Eats / Nita West -
Season both sides with salt and freshly-ground black pepper to taste.
The Spruce Eats / Nita West -
Brush a little oil on the grates and place the steak on the grill.
The Spruce Eats / Nita West -
Grill over high direct heat for 5 to 6 minutes per side for medium-rare, or until it reaches your desired degree of doneness.
The Spruce Eats / Nita West -
Transfer to a clean plate and loosely cover with foil.
The Spruce Eats / Nita West -
Let rest for 10 minutes before cutting into thin slices across the grain.
The Spruce Eats / Nita West -
Serve with your favorite sides and enjoy!
The Spruce Eats / Nita West
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
Tip
- 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.
Recipe Tags: