Tip:
Flank steak can be a bit tough, so it is important to score the meat before cooking, and to slice it against the grain after, to make this delicious cut a bit more tender.
Grilled Flank Steak
6
PREP TIME
10 min
Makes
4 servings
* PLUS Standing time: 3 hours, Cooking time: 10 minutes
Jodi Pudge
This grilled flank steak with an easy—but so tasty—marinade and a two-ingredient horseradish sauce will be a winner in your household.
Ingredients
- 3 lbs flank steak
- 1/4 cup olive oil
- 1 tsp chopped garlic
- 1 cup refrigerated pineapple juice
- 2 tbsp balsamic vinegar
- 1 tbsp packed brown sugar
- 2 tbsp rosemary
- 1 tsp salt
- 1/2 tsp black pepper
For Horseradish Sauce
- 1/2 cup creme fraiche , or full-fat sour cream
- 1 tbsp prepared horseradish
Instructions
- Use a sharp knife to score steak in a cross-hatch pattern on both sides. Combine olive oil, garlic, pineapple juice, vinegar, sugar, rosemary and garlic in a large sealable bag. Add steak and squish out air so that steak is fully covered with marinade. Let marinate for 3 hours or up to overnight in the refrigerator. Bring to room temperature before grilling.
- Heat barbecue to high. Drain marinade from steak. Discard excess marinade, and season steak on both sides with salt and pepper. Grill steak on medium-high for 5 to 7 min a side or until steak is cooked to desired degree of doneness. Let stand for 5 min to allow juices to retract, then slice about half of the meat against the grain, reserving the rest for leftover Flank Steak and Lettuce Roll-ups.
- Combine crème fraîche, or sour cream, and horseradish and stir until incorporated. Serve alongside steak.
Nutrition (per serving)
- Calories
- 406,
- Protein
- 36 g,
- Carbohydrates
- 4 g,
- Fat
- 25 g,
- Sodium
- 372 mg.
FILED UNDER: barbecue beef broil Easy dinners gluten-free grilling picnic recipes
