1. Score the surface of the steak with 1/4 inch deep knife cuts, about and inch apart, across the grain
of the meat. Combine the marinade ingredients. Place steak and marinade in a large freezer bag.
Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinade for at
least 2 hours or overnight.
2. Preheat the grill with high, direct heat. Place steak on the hot grill. If your are using a gas grill,
cover the grill. Grill for 4 - 6 minutes on each side. Flank steak is best when cooked medium rare.
3.When the steak has cooked, remove from grill and place on a cutting board. Cover with foil to hold
in the heat and to keep the steak from drying out, and let rest (5 to 10 minutes).
4. Cut very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
Serve with a chimichurri.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (289g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 106 (34%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 46.5mg||14 %|
|Sodium 9446.3mg||326 %|
|Potassium 739.4mg||19 %|
|Total Carbohydrate 10g||3 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 8.6g|
|Protein 41.8g||60 %|
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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: 311
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