Grilled Marinated Flank Steak
Tender, juicy Grilled Flank Steak. An easy summer meal.
- 1 1/2 - 2 1/2 pound flank steak
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1/4 cup soy sauce
- 2 tablespoons balsamic vinegar
- 3 cloves garlic rough chopped
- 1 teaspoon black pepper
Add the olive oil, honey, Kikkoman® Soy Sauce, balsamic vinegar, garlic and black pepper to a gallon size zip top bag, then seal it and gently shake to blend the marinade.
Place the steak inside the bag, seal and refrigerate at least 2 hours or overnight for best flavor.
Before grilling, discard the marinade then lightly shake any excess marinade from the steak. Bring the meat to room temperature (about 15 minutes on the counter) then dab any excess moisture with paper towel.
Preheat the grill to medium-high heat (400-450°), generously season with salt on both sides then place the flank steak on the preheated grill, closing the lid.
Grill 4-5 minutes on the first side then turn and continue grilling 3 minutes on the other side for medium rare meat. NOTE: grill time may vary with the exact size of your flank steak.
After grilling remove the steak to a platter and allow rest 10 minutes before thinly slicing against the grain. SEE BODY OF POST for instructions on cutting 'against the grain.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg