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Nutritional Guidelines (per serving) | |
---|---|
736 | Calories |
37g | Fat |
11g | Carbs |
86g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 736 |
% Daily Value* | |
Total Fat 37g | 48% |
Saturated Fat 12g | 60% |
Cholesterol 239mg | 80% |
Sodium 228mg | 10% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 1g | 5% |
Protein 86g | |
Calcium 131mg | 10% |
*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.
Ingredients
- 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
Steps to Make It
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Place flank steak into a resealable plastic bag.
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In a small glass or plastic bowl, combine 1/4 cup olive oil, white vinegar, garlic, onion, powder, salt, and pepper. Â
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Pour mixture over meat, making sure to coat all surfaces. Â
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Release air from the resealable bag, seal, and place into the refrigerator for 4 to 8 hours.
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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. Â
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Remove steak from marinade and place onto the grill grate.
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Cook for 8 to 10 minutes per side or until it reaches the desired doneness.
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Once cooked, remove from heat and let the steak rest for 5 to 10 minutes before carving. Serve with roasted red pepper topping.