Grilled-Marinated Flank Steak
Recipe: #15967
November 17, 2014
Categories: Steak, Fathers Day, July 4th, Labor Day, Mothers Day, Sunday Dinner, Grilling (Outdoor) Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, more
"Source: Saveur magazine. I double amounts for two steaks using 1/4 cup sesame oil and 1/4 cup vegetable oil"
Ingredients
Nutritional
- Serving Size: 1 (255.4 g)
- Calories 440
- Total Fat - 27.7 g
- Saturated Fat - 7.7 g
- Cholesterol - 115.7 mg
- Sodium - 94.6 mg
- Total Carbohydrate - 11.4 g
- Dietary Fiber - 0.4 g
- Sugars - 5.4 g
- Protein - 36.7 g
- Calcium - 65.7 mg
- Iron - 2.9 mg
- Vitamin C - 20 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Purée oil, lime juice, honey, garlic, ginger, salt, and pepper in a food processor until smooth; pour into a bowl. Add steak and cover with plastic wrap. Let sit at room temperature for 30 minutes or chill overnight (I do overnight turning the beef frequently).
Step 2
Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Remove flank from marinade; grill, turning as needed, until slightly charred and cooked to desired doneness, 6–8 minutes for medium rare or until an instant-read thermometer inserted into thickest part of the steak reads 125°.
Step 3
Let steak rest 10 minutes; thinly slice against the grain and serve with lime wedges.
Tips
No special items needed.