Thursday, 26 September 2013

Grilled Flank Steak

A lean cut of beef, which is not actually a steak but is the belly muscle of the cow, flank steak is flavorful but can be quite tough because of the muscles contained in it. One of the best methods to make the meat tender is to marinade it for twelve hours and then cook it quickly on high heat. In this simple gourmet healthy recipes, flank steak is marinated in olive oil, low-sodium soy sauce, white vinegar, honey, garlic powder, ginger, and green onions. The result is a flavorful dish that is subtly sweet, salty, with a hint of zest and spice. Serve this on top of rice or noodles. This also goes great with vegetables and potatoes.

Grilled Flank Steak by Vicomte et Vicomtesse de la Panouse


1/2 cup olive oil
3/4 cup low-sodium soy sauce
2 tbsp. white vinegar
3 tbsp. honey
1 tsp. garlic powder
1 tsp. freshly grated ginger
1 cup chopped green onions
2-2 1/2-lb. flank steak

1. In a mixing bowl, whisk together all ingredients except the onions and steak. Add onion and stir in.
2. Place steak in a shallow dish. Pour marinade over steak, turning once to coat.
3. Cover and refrigerate for 12 hours, turning occasionally. When ready to grill, drain liquid and discard marinade.
4. Place steak on preheated medium grill. Cook about 5 minutes on each side, or until done.
5. Remove from grill and let stand for 5 minutes. Slice into thin strips cut diagonally across the grain. Serve.

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