Grilled Marinated Flank Steak

Grilled Marinated Flank Steak
Grilled Marinated Flank Steak might be just the main course you are searching for. This gluten free and dairy free recipe serves 8. One portion of this dish contains around 19g of protein, 8g of fat, and a total of 218 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up pepper, honey, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

1
Score steaks in a crisscross pattern with a knife.
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2
Whisk together remaining ingredients; pour over steaks in a dish, turning to coat. Cover; refrigerate for 4 hours, turning several times.
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3
Bring steak to room temperature. Warm a grill over high heat.
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4
Remove steaks from and discard marinade. Grill, turning once, 8 minutes for medium-rare.
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5
Let steaks rest for 10 minutes before carving.
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Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well 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. The Rabble Merlot with a 4.1 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
Rabble Merlot
Rabble Merlot
Sporting black cherry, dark berry, malt chocolate with nuanced French Oak notes of vanilla and mocha. Elegant and refined on the palate with plenty of dark fruit leading into a silky, soft finish.
DifficultyNormal
Ready In20 m.
Servings8
Health Score11
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