Combine juices, soy and spices in a large bowl then whisk in olive oil until well combined. Stir in cilantro.
Lay Flank Steak between two sheets of plastic (split freezer bags) on a hard surface, use flat meat mallet and pound to 1/4 inch thick. Use fork and poke holes through steak all over. Place steak in large ziplock bag, add marinade and evacuate air; marinate in refrigerator 24 hours.
Preheat grill to medium heat and lightly oil grate.
Remove steak from marinade and pat dry, discard marinade, cook to desired temperature (about 5 minutes per side for medium-rare).
Cut steak across grain and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (318g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 193 (44%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||29 %|
|Saturated Fat 7.5g||37 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 79.4mg||24 %|
|Sodium 632.8mg||22 %|
|Potassium 953.5mg||25 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 9.1g|
|Protein 50.2g||72 %|
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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: 440
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