We do not eat a lot of red meat, but my husband and I sure do love a good steak. To me the best steak is one that needs no A1 sauce. This steak definitely did not need any sauce. The marinade provides plenty of flavor and results in a flavorful and tender steak.
Marinated Flank Steak
Ingredients:
- 2-3 pounds flank steak
- 2 tablespoons balsamic Vinegar
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced garlic, about 3 cloves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 1/4 cup olive oil
Directions:
- Trim the flank steak to remove most of the fat. Make small scores both sides of the of the steak about 1/4 inch deep and 1/4 inch apart.
- Place the meat into the smallest sealable bag the steak will fit into.
- In a small bowl, whisk together the vinegar, lemon juice, mustard, Worcestershire sauce, garlic and all of the spices. Drizzle in the olive oil while whisking.
- Pour the marinade over the meat and marinate in the refrigerator for 8-24 hours.
- Take the steak out of the refrigerator and allow to come to room temperature while you preheat your skillet or grill on medium-high heat.
- Remove the the steak from the marinade and place into the skillet or on the grill. Cook the steak for about 6-11 minutes per side or until it reaches 130º F for medium rare, 140º F for medium, 150º F for medium-well and 160º F for well done. Cooking time will depend on the size and thickness of the steak.
- Allow the steak to rest for 5-10 minutes before slicing across the grain.
Enjoy!!!
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Nutrition Facts |
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Servings: 4-6 |
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Amount Per Serving |
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Calories: 456 |
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Total Fat |
25.1g |
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Saturated Fat |
8g |
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Trans Fat |
0g |
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Polyunsaturated Fat |
0.7g |
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Monounsaturated Fat |
6g |
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Cholesterol |
103.3mg |
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Sodium |
192.5mg |
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Total Carbohydrates |
1.8g |
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Dietary Fiber |
0.3g |
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Sugars |
0.8g |
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Protein |
52.4g |
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Calcium |
7.4% |
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Iron |
88.2% |
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Potassium |
653.1mg |
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Vitamin A |
4.1% |
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Vitamin C |
3.5% |
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*Nutritional information will vary depending on the brands you use. |
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*Adapted from Real Mom Kitchen.
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