Grilled Marinated Flank Steak
A flavorful and juicy grilled steak is all but guaranteed with this recipe!
Servings: 6
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
- 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.
- 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.
- 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
