2lbs of flank steak, marinade it for 12 hours or over night. Sear over hot colds for about two minutes per side and the move to side of grill off colds and cook until the internal temperature is about 130 for rare and 150 for well. Slice after letting Meat rest for five to ten mins overed lightly with foil.
Rinse and pat dry flank steak. Whisk together the first ingredients in a stainless steel bowl and pour over steak and chill in a Covered glass dish for 12 hours in the refrigerator. When ready to cook, remove from marinade and let meat come to room temp, about 30 mins. Prepare Webber grill with about 4 handfuls of colds on one side placed in a grill basket and heat until red hot, about a 2 sec count with hand just above the grill grate. Sear meat 2 mins each side and then move to cool side of grill and cook covered until 130 for rare and 150 for well done.
Let me rest for 5 to 10 mins covered lightly with foil. Slice on the diagonal and serve with dipping sauce.
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|Serving Size: 1 Serving (261g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 236 (67%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 14.6mg||1 %|
|Potassium 963.2mg||25 %|
|Total Carbohydrate 28.3g||8 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 25g|
|Protein 5g||7 %|
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Calories per serving: 351
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