Grilled Flank Steak
This grilled flank steak recipe is a family favorite. It uses a four-ingredient marinade that's savory, lemony, garlicky and finishes with a hint of sweetness. Here's how to grill flank steak that's perfectly tender and infused with unforgettable flavor. Dovetailing Tip: Cook an extra pound of steak to use in Asain Noodle and Beef on day 3.
Prep time:
Cook time:
Serves: 6
Calories per serving: 308
Ingredients:
Cook time:
Serves: 6
Calories per serving: 308
1 cup soy sauce
1/4 cup lemon juice
1/4 cup honey
6 cloves garlic minced
1 beef flank steak 1-1/2 pounds)
Directions:
In a large shallow bowl, combine the soy sauce, lemon juice, honey and garlic. Add the steak, and turn to coat. Cover and refrigerate for six to eight hours. Editor's Tip: You can marinate the steak overnight, but we don't recommend marinating it for longer than 24 hours. Too much time on the acidic marinade can make the meat mushy.
Drain and discard the marinade. Broil the steak 4 to 6 inches from the heat, or grill it over medium heat until the meat reaches the desired doneness, 8 to 10 minutes on each side. The temperature should read 135° for medium-rare, 140° for medium or 145° for medium-well. Thinly slice the steak across the grain.
Source: tasteofhome.com
Drain and discard the marinade. Broil the steak 4 to 6 inches from the heat, or grill it over medium heat until the meat reaches the desired doneness, 8 to 10 minutes on each side. The temperature should read 135° for medium-rare, 140° for medium or 145° for medium-well. Thinly slice the steak across the grain.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.