Grilled Flank Steak
Grilled Flank Steak is great because being a thin cut, it cooks quickly, takes marinades well and of it's versatility in serving options. Grilled and charred edges caramelized from a marinade, sliced across the grain for tenderness and served up as the main course, in a sandwich or on a salad, flank is your perfect dinner option.
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp sriracha sauce (or other hot sauce) optional
Crush the garlic cloves with the side of a knife to break open. Set aside.
In a small bowl mix together the marinade ingredients and set aside.
With a sharp knife create cross hatch marks on both sides of flank steak (See video). Just cut the surface slightly, don't cut through meat. This is optional, but I love the crispy edges and caramelized flavors this brings.
In a sealable bag or container add the flank steak, garlic and marinade. Squeeze air out of bag and seal. Massage meat to get marinade into cuts and refrigerate for a minimum of 2 hours or overnight.
Heat grill to 350-400°F. Remove flank steak from marinade. Reserve marinade for basting. Rub both sides of flank steak with Montreal Seasoning. Grill flank steak 6 minutes per side, or until an internal temperature of 130-135°F is reached for medium rare. Baste several times during grilling.
Place on a cutting board and allow meat to rest 10 minutes before slicing. Be sure to cut thin slices across the grain for a tender piece of meat.
Calories: 335kcal | Carbohydrates: 12g | Protein: 33g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 91mg | Sodium: 495mg | Potassium: 566mg | Fiber: 1g | Sugar: 9g | Vitamin A: 35IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 3mg