Barbequed Marinated Flank Steak

Name: Barbequed Marinated Flank Steak
Prep time: 8 h 25 min
Cook time: 8 h 25 min
Total time: 8 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams flank steak; 1 teaspoons garlic powder; 1 teaspoons ground ginger; 3 Tbsps honey; 59 milliliters soy sauce; 118 milliliters vegetable oil; 2 Tbsps distilled white vinegar

Barbequed Marinated Flank Steak might be just the main course you are searching for. This gluten free and dairy free recipe serves 6. One portion of this dish contains about 25g of protein, 24g of fat, and a total of 352 calories. If you have distilled vinegar, soy sauce, honey, and a few other ingredients on hand, you can make it. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. It can be enjoyed any time, but it is especially good for valentin day.

Instructions

In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil.

Ingredients you will need

Garlic Powder

Vegetable Oil

Soy Sauce

Vinegar

Ginger

Honey

Equipment you will use

Blender

Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork.

Ingredients you will need

Steak

Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours, or overnight.

Ingredients you will need

Marinade

Steak

Preheat grill for high heat.

Equipment you will use

Grill

Place grate on highest level, and brush lightly with oil.

Ingredients you will need

Cooking Oil

Place steaks on the grill, and discard marinade. Grill steak for 10 minutes, turning once, or to desired doneness.

Ingredients you will need

Marinade

Steak

Equipment you will use

Grill

Equipment

Blender

Grill

Ingredients

Servings:

680grams

flank steak 1teaspoons

garlic powder 1teaspoons

ground ginger 3Tbsps

honey 59milliliters

soy sauce 118milliliters

vegetable oil 2Tbsps

distilled white vinegar

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Raymond R Collection Merlot. It has 4.1 out of 5 stars and a bottle costs about 12 dollars.