This is another recipe that is quick to make in the broiler or on the grill. Marinading certainly helps the meat absorb all the flavors, but if you don't have the time, cook the liquids more for a delicious glaze. Garlic is the dominant player here but is balanced nicely by cilantro and lime.
1. Mix all the ingredients of the marinade together in a bowl or a large ziplock bag.
2. Score the flank steak a few times on each side and place into the marinade. Let it marinade in the refrigerator for 2 hours, turning once or more.
3. Preheat the oven broiler. Place the steak on the broiler pan and under the broiler, about 3 inches away from the heat. Cook 10 minutes per side, turn and then cook 10 more minutes on another side. My family likes their steak more well done, so I keep it at 15 minutes per side. It's important not to overcook the flank steak, otherwise it gets chewy.
4. Place the steak on the cutting board (the kind that offers the juices to flow easily but collects them) and let it rest for at least 5 minutes before slicing. Slice against the grain.
Wait before your slice! Resting the meat lets it get more tender and juicy.
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|Serving Size: 1 Serving (1105g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 9 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 59071.3mg||2037 %|
|Potassium 2341.2mg||62 %|
|Total Carbohydrate 82.7g||24 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 74.5g|
|Protein 110.5g||158 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 729
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