Barbecued Flank Steak
Updated October 5, 2015
- Total Time
- 30 minutes, plus 8 hours marinating time
- Rating
- Comments
- Read comments
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Ingredients
½ cup olive oil
1 medium onion, peeled and thinly sliced
3 cloves garlic, peeled and finely chopped
3 Serrano chilies, seeded and finely chopped
2 tablespoons chopped cilantro
½ cup fresh lime juice
3 teaspoons salt
1 flank steak (about 1 ¼ pounds)
1 ½ cups barbecue sauce (see recipe)
Warm tortillas
Nutritional analysis per serving (4 servings)
50 grams carbs; 96 milligrams cholesterol; 681 calories; 25 grams monosaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 40 grams fat; 2 grams fiber; 1181 milligrams sodium; 32 grams protein; 38 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the olive oil, onion, garlic, chilies, cilantro, lime juice and salt in a large, shallow dish. Add the flank steak and marinate in the refrigerator for 8 hours or overnight, turning from time to time.
- Step 2
Heat a grill, adding wood chips if desired. Remove the flank steak from the marinade and place on the hot grill. Cook for 3 minutes. Turn and cook for 3 minutes. Use a brush to coat the flank with some of the barbecue sauce. Turn and coat the other side. Continue cooking, brushing on the sauce and turning every 3 minutes until meat is cooked to medium rare, about 18 minutes total.
- Step 3
Slice the meat across the grain into thin strips. Serve with warm tortillas, grilled onion guacamole (see recipe) and watermelon pico de gallo (see recipe).
Private Notes
Comments
I've made this once and it was extraordinarily satisfying.The marinating, the unusual pico de gallo, the grilled onion guacamole and the great barbecue sauce recipe brought a deep range of flavors to our dinner table. Couldn't have turned out better!
The recipe sounds good and I've made this twice but only because I forgot how flavorless it is.