Marinated Grilled Flank Steak
Published August 29, 1998
- Total Time
- Roughly 1 day
- Rating
- Comments
- Read comments
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Ingredients
FOR THE MARINADE
4 cloves garlic
4 onions, peeled and minced
6 tablespoons ginger, peeled and minced
1 tablespoon hot-pepper sauce
1 ¼ cups soy sauce
1 ¼ cups honey
½ cup sesame oil
1 cup canola or peanut oil
12 pounds flank steak (about 5 steaks)
Nutritional analysis per serving (25 servings)
17 grams carbs; 27 milligrams cholesterol; 250 calories; 7 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 1 gram fiber; 724 milligrams sodium; 10 grams protein; 15 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
Emulsify all the marinade ingredients in a blender or a food processor. Put the beef and the marinade in plastic bags, turning occasionally, 8 to 24 hours. Make a fire in a grill. Remove the meat from the marinade and pat it dry.
- Step 2
Grill the meat 4 minutes on each side for medium-rare consistency. Let the steak sit 5 minutes before slicing into ¼-inch strips, across the grain.
Private Notes
Comments
Flank Steak marinade was excellent and used it for other steaks and chicken. I reduced the garlic in half the 2nd time since it was too strong but will eliminate it next time since the ginger carries this recipe.
add tlb ground coffee to marinade
Halved this recipe and made it with 3 flank steaks. Marinated for 24 hours and cooked on a Weber grill - 3 minutes a side. Served with sautéed mushrooms, creamed kale, tomato salad and fresh bread. Delicious!
Flank Steak marinade was excellent and used it for other steaks and chicken. I reduced the garlic in half the 2nd time since it was too strong but will eliminate it next time since the ginger carries this recipe.