Kittencal's Marinaded Grilled Flank Steak
Recipe: #5036
March 27, 2012
Categories: Steak, Fathers Day, Game/Sports Day, July 4th, Mothers Day, Grilling (Outdoor) Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy, Marinades and Brines, more
"Plan ahead the meat needs to marinade for 24 hours, then must sit out on the counter for a few hours before grilling, make certain to slice the meat across the grain after cooking"
Original is 5 servings
Ingredients
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- MARINADE
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Nutritional
- Serving Size: 1 (337.3 g)
- Calories 805
- Total Fat - 57 g
- Saturated Fat - 13.2 g
- Cholesterol - 155 mg
- Sodium - 1506 mg
- Total Carbohydrate - 22.3 g
- Dietary Fiber - 0.4 g
- Sugars - 18.3 g
- Protein - 50 g
- Calcium - 80.1 mg
- Iron - 4 mg
- Vitamin C - 2.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a bowl combine all marinade ingredients until well combined. Score the surface of the uncooked steak about 1/4-inch deep across the grain. Place the marinade into a large heavy resealable plastic bag then add in the beef. Seal bag and toss meat to coat with the marinade.
Step 2
Place the bag into a large bowl. Refrigerate for 24 hours (tossing the bag a couple of times during the refrigeration time).
Step 3
Remove beef from the marinade and allow all the marinade to drip off scraping off the chopped garlic pieces and green onions from the meat. Place on a large plate (I use a jelly-roll pan) and allow to sit out on the counter until almost room temperature (about 2 hours)
Step 4
Preheat grill to high heat. Place on grill and season with steak seasoning or fresh ground black pepper and a little salt. Grill the meat about 5-6 minutes per side for rare doneness (turning only one time, do not overcook the meat as it will cook a little more after removing from the grill). Remove to a plate/s and allow to sit for 10 minutes before slicing. Slice the meat across the grain.
Tips
No special items needed.
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