Grilled Balsamic and Soy Marinated Flank Steak

Name: Grilled Balsamic and Soy Marinated Flank Steak
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 1/2 onion, chopped; 3 cloves garlic, chopped; 1/4 cup olive oil; 1/4 cup balsamic vinegar; 1/4 cup soy sauce; 1 tablespoon Dijon mustard; 1 tablespoon rosemary; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 1/2 pounds flank steak

⏱️ Ready in 25 min 🥄 Prep 10 min 🔥 Cook 15 min 👥 4 servings 👁️ 8 views

Flank steak is a perfect grilling meat. It's marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices. If you have a lot of marinade leftover from this recipe, save it in your refrigerator and use it to marinate other grilled meats or chicken; it will last up to one week.

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🔗 Recipe adapted from AllRecipes

#Pudding #Tea #Steak #Grilled #Under 1 Hour #Under 30 Minutes #Dinner

📊 At a Glance

Prep 10 min

Cook 15 min

Serves 4

Difficulty Medium

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 307

% Daily Value*

Total Fat 20.5g 26%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1622mg 71%

Total Carbohydrate 8g 3%

Dietary Fiber 0.8g 3%

Total Sugars 3.7g

Protein 22g 44%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.

Put the flank steak in a large resealable plastic bag.

Pour marinade into the bag and coat steak with the marinade.

Squeeze excess air from the bag and seal.

Marinate in the refrigerator at least 30 minutes, up to 2 days.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove the flank steak from the marinade and shake to remove excess liquid.

Reserve marinade.

Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade.

An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.