Kittencal's Marinated Grilled Flank Steak
Recipe: #7279
December 27, 2011
"Plan ahead the steak needs to be marinated for 24 hours --- THIS IS IMPORTANT allow the beef to sit out on the counter until almost room temperature this is a most critical step to relaxe the meat fibers to create the most tender steak, this might take about 3 hours so start this well in advance. Remember to carve the cooked steak at a 35-45 degree angle to insure tender meat"
Ingredients
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- FOR THE MARINADE
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Nutritional
- Serving Size: 1 (296.9 g)
- Calories 454.1
- Total Fat - 18.9 g
- Saturated Fat - 7.8 g
- Cholesterol - 154.2 mg
- Sodium - 1554.9 mg
- Total Carbohydrate - 18.7 g
- Dietary Fiber - 0.3 g
- Sugars - 14.7 g
- Protein - 49.8 g
- Calcium - 89.8 mg
- Iron - 4.4 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a bowl combine all marinade ingredients until well combined.
Step 2
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. 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 for 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.