Flank Steak

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filed under Main Dishes

Main Dishes
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 526 (26% DV)
Fat: 32g (50% DV)
Carbohydrates: 14g (5% DV)
Protein: 43g (86% DV)
Description: flank steak
Tags: main dish, beef, meat
Ingredients:  Makes 6 servings
1/3  cup
2  tablespoons
1/3  cup
1/4  cup
2  lb.
1/4  cup
1/4  cup

Tip: For nutritional information on all the ingredients in Flank Steak just click on each ingredient name. Then adjust the serving size for any Flank Steak ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat.
2)Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag.
3)Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.
Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat.
Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90 degrees F so that you get more grill marks.
How do you know if the steak is done? The best way to tell is to poke it with your finger tips. While the steak is still raw, test it with your fingers; it will be quite squishy. That's what a very rare steak feels like. As the steak cooks the muscles contract and firm up. Touch the tip of your nose and that's what a very well done steak feels like.
Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.
Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
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