Prep: 10 minutes | Marinate: 2 hours to overnight | Cook: 10 minutes | Makes: 4-6
INGREDIENTS:
FOR THE MARINADE:
- ⅓ cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- ⅓ cup soy sauce
- ¼ cup honey
- ½ teaspoon freshly ground black pepper
FOR THE STEAK:
- 1 (2 lbs.) flank steak
- Coarse salt, to taste (optional)
- Freshly ground black pepper, to taste (optional)
INSTRUCTIONS:
- Whisk olive oil, minced garlic, red wine vinegar, soy sauce, honey, and black pepper in a bowl.
- Place flank steak in a shallow dish or bag.
- Pour marinade over the steak, and coat evenly.
- Refrigerate for 2 hours or preferably overnight.
- Preheat the grill to medium-high heat.
- Remove steak from marinade, and discard excess.
- Season with salt and pepper if desired.
- Grill steak for 4-5 minutes per side for medium-rare. Check doneness with a meat thermometer (130-135°F or 55-57°C for medium-rare).
- Remove steak from the grill, and rest for 5 minutes.
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Slice against the grain into thin strips. Enjoy!
NUTRITION:
Calories: 450 | Protein: 35g | Carbohydrates: 18g | Fat: 25g | Fiber: 0.5g
CHEF'S KNIFE TIP:
When slicing the rested flank steak into thin strips, it's essential to cut against the grain to ensure tenderness. Use a sharp chef's knife to make clean, smooth cuts perpendicular to the direction of the muscle fibers. This technique helps break up the muscle fibers, resulting in more tender slices of steak for serving.
