Grilled Marinated Flank Steak

I am pretty sure that if you are a red meat fan, then you have probably had flank steak on the grill during the summer season. If you have not, well now is the time!

Flank steak, a cut from the lower abdomen of a cow, is a less expensive, leaner, thiner cut of meat than can serve a small group of people. While it can be simply salt and peppered before grilling, I find that it holds up really well with a good marinade that keeps the meat moist and tender. One of the main ingredients to this marinade is soy sauce, so no extra salt is needed. Having said that, I do also use low-sodium soy sauce so that it does not over power the meat flavor.

This cut of meat grills up rather quickly, so you’ll want to keep a close eye on it. Within 10-14 minutes, you should have a perfect medium-rare cooked steak. I like to double check that the internal temperature of the thickest part of the steak reaches 125°-130°F. I let my meat rest on a cutting board with the juice groove to collect all of that tasty juice. I slice the meat against the grain and then mix together the juice with scallion and parsley for a nice jus on the side.

Not that you’ll have any, leftovers are wonderful is a sandwich or on top a bead of greens and veggies. Looking for another great way to enjoy flank steak on the grill?Take a look at my Grilled Flank Steak with Chimichurri. Happy Grilling!

Grilled Marinated Flank Steak

By Nicole Prep: 10 minsCook: 10 minsMarinate Time: 2 hrsTotal: 2 hrs 20 mins Servings: 6 A flavorful and juicy grilled steak is all but guaranteed with this recipe!

Ingredients 

• ¼ cup low-sodium soy sauce
• ¼ cup Extra-virgin olive oil
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 teaspoons balsamic vinegar
• 2 medium cloves garlic, minced or finely grated on a microplane
• ½ teaspoon freshly ground black pepper
• 1 ½-2 pounds flank steak
• 1 scallion, roots trimmed and thinly sliced
• 1 tablespoon chopped fresh flat-leaf parsley

Instructions 

1. To make the marinade, whisk together the soy sauce, olive oil, Worcestershire sauce, mustard, vinegar, garlic and pepper in a small until combined. Add the marinade and flank steak to a large zip-loc bag, massaging the marinade into the steak. Refrigerate for at least 2 hours and up to 6 hours.
2. Prepare a charcoal or gas grill for medium-high direct heat. Lightly oil the cooking grates. Remove the steak from the marinade, discarding the marinade and removing excess marinade on the steak with a paper towel. Grill the steak turning once, until the internal temperature reaches 125°-130°F for medium rare, about 5-7 minutes per side.
3. Transfer the steak to a cutting board with a juice groove and allow to rest for 5 minutes. Slice the steak in thin slices against the grain of the meat. Transfer the meat to a serving platter. Pour any accumulated juices from the cutting board into a small bowl. Stir in the scallions and parsley. Serve the steak with the meat jus on the side. Enjoy!

Nutrition

Calories: 303kcal, Carbohydrates: 3g, Protein: 34g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Cholesterol: 91mg, Sodium: 565mg, Potassium: 619mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 83IU, Vitamin C: 2mg, Calcium: 48mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.