|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||48%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||5%|
|*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 a quick and easy flank steak to prepare for any weeknight meal. Simply marinate it overnight and you will have a quick dinner the next night. The roasted red peppers add a nice brightness to the dish.
- 3 to 4 pounds/1.4-1.8 kg. flank steak
- 1/4 cup olive oil
- 1 1/2 tablespoons white vinegar
- 2 cloves garlic (minced)
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1/2 teaspoon coarse ground black pepper
- 1/4 cup roasted red peppers (drained and roughly chopped)
- 1/4 cup flat leaf parsley (finely chopped)
- 3-4 large basil leaves (finely chopped)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey
Place flank steak into a resealable plastic bag.
In a small glass or plastic bowl, combine 1/4 cup olive oil, white vinegar, garlic, onion, powder, salt, and pepper.
Pour mixture over meat, making sure to coat all surfaces.
Release air from the resealable bag, seal, and place into the refrigerator for 4 to 8 hours.
Preheat grill for high heat. Prepare the topping for flank steak by combining roasted red peppers with parsley, basil, 1 tablespoon olive oil, balsamic vinegar, honey and a pinch of salt and black pepper. Cover with plastic wrap and set aside.
Remove steak from marinade and place onto the grill grate.
Cook for 8 to 10 minutes per side or until it reaches the desired doneness.
Once cooked, remove from heat and let the steak rest for 5 to 10 minutes before carving. Serve with roasted red pepper topping.