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  2. Three-Way Marinated Flank Steak

Three-Way Marinated Flank Steak

Marinated Flank Steak is always a winner. Try these three different marinade flavors - Classic, Asian and Mexican.

  • 35
    min
  • 4
    SERVINGS
  • 250
    Cal
  • 36 g
    Protein

Ingredients:

Classic Marinade:
  • 1/4 cup prepared olive oil and vinegar vinaigrette or prepared Italian-style vinaigrette
  • 1 teaspoon minced garlic
  • 1/4 teaspoon coarse grind black pepper

Cooking:

  1. Combine marinade ingredients of your choice in small bowl. Place beef Flank 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.

    Cook's Tip: Beef Top Round Steak, cut 1-inch thick, may be substituted for Flank Steak. Prepare recipe as directed and grill, covered, 12 to 14 minutes (16 to 19 minutes on gas grill) for medium rare doneness, turning occasionally.

  2. 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.

  3. 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 1-1/2 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 1/2 teaspoon salt to Classic Marinade mixture.

250 CALORIES

0 % *

4g SAT FAT

0 % DV **

36g PROTEIN

0 % DV

2.2 mg IRON

0 % DV

6.5 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 250 Calories; 90 Calories from fat; 10g Total Fat (4 g Saturated Fat; 4 g Monounsaturated Fat;) 62 mg Cholesterol; 178 mg Sodium; 1 g Total Carbohydrate; 0 g Dietary Fiber; 36 g Protein; 2.2 mg Iron; 10.2 mg NE Niacin; 0.8 mg Vitamin B6; 2 mcg Vitamin B12; 6.5 mg Zinc; 40.8 mcg Selenium; 135.6 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.

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