Three-way Marinated Flank SteakServes: 4
Time to prep: 35 minutes
1 beef Flank Steak (about 1 ½ pounds)
¼ cup prepared olive oil and vinegar vinaigrette or prepared Italian-style vinaigrette
1 teaspoon minced garlic
¼ teaspoon coarse grind black pepper
- Combine marinade ingredients of your choice in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Carve steak across the grain into slices.Asian Marinade Variation: Prepare recipe as directed by adding 2 tablespoons reduced sodium soy sauce, 2 tablespoons minced fresh ginger, 1 tablespoon packed brown sugar, 1 tablespoon toasted sesame seeds and 1 ½ teaspoons dark sesame oil to Classic Marinade mixture.Mexican Marinade Variation: Prepare recipe as directed by adding 1 tablespoon fresh lime juice, 1 teaspoon ground cumin, 1 teaspoon chipotle chili powder and ½ teaspoon salt to Classic Marinade mixtur
Courtesy of The Beef Checkoff
1. “Did You Know?” source: Wall Street Journal, As American as Fajita Pie: From Chicago to Disneyland, Mexican food has taken a surprising path to U.S. dominance, March 23, 2012