This wonderful marinated flank steak is perfect for making taco bowls, tacos, burritos, or just served thinly sliced. Leftovers are also great in sandwiches.
In a medium-size bowl, combine all the above ingredients; whisking to blend.
Place flank steak in a 9-x 12-inch dish or a large zip-lock plastic bag; cover with the prepared marinade. Cover, refrigerate, and let marinate overnight or at least 8 to 10 hours, turning several times.
When ready to cook, remove from refrigerator 30 minutes prior to grilling. Prepare and preheat your grill for cooking. Grill the marinated steak 5 to 7 minutes per side, is medium rare or until the internal temperature reaches desired temperature on your meat thermometer (see below). NOTE: This steak is best cooked rare to medium rare. If overcooked, the meat can by dry and chewy.
Rare - 120?F
Medium Rare - 125?F
Medium - 130?F
Remove from heat and let steak rest 5 minutes before slicing. With a sharp knife, slice steak thinly against (diagonal) the grain.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1732g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1531 | ||
Calories from Fat: 432 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48g | 64 % | |
Saturated Fat 15.6g | 78 % | |
Monounsaturated Fat 23.5g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 158.8mg | 49 % | |
Sodium 56563.5mg | 1950 % | |
Potassium 4015.8mg | 106 % | |
Total Carbohydrate 84.9g | 25 % | |
Dietary Fiber 15.3g | 61 % | |
Sugars, other 69.6g | ||
Protein 205.1g | 293 % | |
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. |
Calories per serving: 1531
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