Mix all ingredients in a bowl. Place steak in bowl and rub both sides with marinade. Put all contents in a zip lock bag for at least 3 hours and flip it hourly if you can. **Remove the steak from the bag and discard the marinade. Before cooking, season both sides with good salt to taste.
**Option: Reserve leftover marinade - the excess can be boiled and reserved to serve with the cooked steak as a sauce.
Tips: It’s always best to marinate flank for 3-6 hours before cooking, no matter what method you use. Cook or grill using very high heat - this is important because the cut is so thin and the outer surface will need to be seared quickly before the inside gets overcooked.
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|Serving Size: 1 Serving (259g)|
|Recipe Makes: Servings|
|Calories from Fat: 650 (73%)|
|Amt Per Serving||% DV|
|Total Fat 72.3g||96 %|
|Saturated Fat 10.3g||51 %|
|Monounsaturated Fat 28.6g|
|Polyunsanturated Fat 30.1g|
|Cholesterol 0mg||0 %|
|Sodium 4224.1mg||146 %|
|Potassium 347.6mg||9 %|
|Total Carbohydrate 36.8g||11 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 34.3g|
|Protein 9.2g||13 %|
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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: 890
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