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Grilled Flank Steak
Crowd-pleasing grilled flank steak perfect for a quick weeknight summer grill option. Flavored w/ a Caribbean inspired marinade & cooked quickly for a tender, juicy finish.
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Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Course:
Main Course
Cuisine:
American
Servings:
6
people
Calories:
231
kcal
Author:
Marwin Brown
Equipment
▢
grill
Ingredients
▢
1 ½
lbs
beef flank steak
▢
1
cup
reduced-sodium soy sauce
▢
¼
cup
lemon juice
▢
½
cup
coconut water
▢
4
garlic cloves
minced
▢
2
tablespoon
Ginger
peeled and chopped
▢
2
tablespoon
Olive Oil
▢
½
tablespoon
Kosher salt
▢
½
tablespoon
Black Pepper
Instructions
Mix soy, lemon juice, coconut water, olive oil, garlic, and ginger in a medium mixing bowl.
Place flank steak in large ziplock bag and top with marinade.
Refrigerate overnight. If steak isn’t fully submerged then flip the steak about halfway through marinating process
Remove steak from marinade. Dry the steak and leave out until it reaches room temperature. Season with the salt and pepper
Dampen a folded paper towel with olive oil. Wipe down the grill grates with the oiled paper towel
Preheat grill for high heat direct grilling.
Grill the steak for 6-7 minutes. Flip and grill another 6 minutes.
Remove steak from the grill and let rest for at least 10 minutes before cutting.
Nutrition
Calories:
231
kcal
|
Carbohydrates:
6
g
|
Protein:
27
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Cholesterol:
68
mg
|
Sodium:
2080
mg
|
Potassium:
548
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin C:
5
mg
|
Calcium:
42
mg
|
Iron:
3
mg
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