Flank Steak Marinade
by Evolady
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INGREDIENTS
- 1/4 cup Soy sauce
- 3 teaspoons Honey
- 2 tablespoons vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon ground ginger
- 3/4 cup vegetable oil
- 1 green onion ; finely chopped
- 1/2 teaspoon salt
- 2+ pounds flank steak
INSTRUCTIONS
Mix soy sauce, vinegar, garlic powder, ground ginger, oil and green onion. Microwave honey for 10 seconds. Add to soy sauce mix.
Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.
Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.
Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.
How do you know if the steak is done? The best way to tell is to poke it with your finger tips. While the steak is still raw, test it with your fingers; it will be quite squishy. That's what a very rare steak feels like. As the steak cooks the muscles contract and firm up. Touch the tip of your nose and that's what a very well done steak feels like. Here's a visual guide, the finger test to check the doneness of steak.
Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.
Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Great also with salsa or horseradish sauce.
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1175g) | ||
| Recipe Makes: Servings | ||
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| Calories: 1397 | ||
| Calories from Fat: 1122 (80%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 124.7g | 166 % | |
| Saturated Fat 9.3g | 47 % | |
| Monounsaturated Fat 77.6g | ||
| Polyunsanturated Fat 35.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 63.4mg | 2 % | |
| Potassium 4949.5mg | 130 % | |
| Total Carbohydrate 62.8g | 18 % | |
| Dietary Fiber 15.5g | 62 % | |
| Sugars, other 47.3g | ||
| Protein 25.8g | 37 % | |
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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 1397
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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