Easy Grilled Flank Steak

Name: Easy Grilled Flank Steak
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters dry red wine or reduced-sodium beef broth; 454 grams beef flank steak; 1 teaspoon brown sugar; 1 teaspoons minced fresh gingerroot; 2 fresh sage leaves, thinly sliced or 3/4 teaspoon dried sage leaves; 2 garlic cloves, minced; 2 Tbsps olive oil; 1 small onion, chopped; 0 teaspoons pepper; 1 teaspoons salt

If you have around 35 minutes to spend in the kitchen, Easy Grilled Flank Steak might be a super gluten free and dairy free recipe to try. This recipe serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 25g of protein, 13g of fat, and a total of 233 calories. If you have beef broth, gingerroot, salt, and a few other ingredients on hand, you can make it. It works well as a main course. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

In a large resealable plastic bag, combine the first nine ingredients. Score the surface of the beef, making diamond shapes 1/4 in. deep; place in bag. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Ingredients you will need

Beef

Equipment you will use

Ziploc Bags

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Cooking Oil

Marinade

Steak

Meat

Equipment you will use

Kitchen Thermometer

Paper Towels

Grill

Tongs

Let stand for 5 minutes; thinly slice across the grain.

Ingredients you will need

Grains

Equipment

Ingredients

Servings:

118milliliters

dry red wine or reduced-sodium beef broth 454grams

beef flank steak 1teaspoon

brown sugar 1teaspoons

minced fresh gingerroot 2

fresh sage leaves, thinly sliced or 3/4 teaspoon dried sage leaves 2

garlic cloves, minced 2Tbsps

olive oil 1small

onion, chopped 0teaspoons

pepper 1teaspoons

salt

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Flank Steak. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Wild Horse Unbridled Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 24 dollars.

Wild Horse Unbridled Pinot Noir

This Unbridled Pinot Noir has generous cherry, blackberry and vanilla aromas withsubtle savory notes. It's full-bodied with ripe fruit flavors and supple tannins, making ita good match for wine-braised beef short ribs, grilled Portobello mushrooms, or roastpork loin with a raspberry balsamic glaze. It is delicious now, and should mature nicelyover the next five years.