Quick Marinated Flank Steak

Name: Quick Marinated Flank Steak
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams beef flank steak (about; 1 Tbsp Dijon mustard; 1 teaspoon dried basil; 0 teaspoons dried thyme; 61 milliliters lemon juice; 144 milliliters olive oil; 1 teaspoons dried oregano; 2 Tbsps red wine vinegar; 1 Tbsp soy sauce; 1 Tbsp Worcestershire sauce

Quick Marinated Flank Steak

Quick Marinated Flank Steak might be a good recipe to expand your main course repertoire. This recipe serves 6. One serving contains 207 calories, 25g of protein, and 11g of fat. It is perfect for valentin day. This recipe from Taste of Home requires oregano, dijon mustard, soy sauce, and worcestershire sauce. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

In a large resealable plastic bag, combine the first nine ingredients.

Equipment you will use

Ziploc Bags

Add steak and turn to coat. Seal refrigerate for 8 hours or overnight, turning occasionally.

Ingredients you will need

Steak

Drain and discard marinade. Grill, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). To serve, thinly slice across the grain.

Ingredients you will need

Marinade

Grains

Meat

Equipment you will use

Kitchen Thermometer

Grill

Equipment

Ziploc Bags

Kitchen Thermometer

Grill

Ingredients

Servings:

680grams

beef flank steak (about 1Tbsp

Dijon mustard 1teaspoon

dried basil 0teaspoons

dried thyme 61milliliters

lemon juice 144milliliters

olive oil 1teaspoons

dried oregano 2Tbsps

red wine vinegar 1Tbsp

soy sauce 1Tbsp

Worcestershire sauce

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Flank Steak on the menu? Try pairing with Pinot Noir, Merlot, and Cabernet Sauvignon. 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. The Taittinger Brut La Francaise with a 4.3 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Taittinger Brut La Francaise

This Champagne is a blend of some 30 Chardonnay and Pinot Noir vineyards, respectively 40% and 60% of the total, from several harvests of perfectly ripened grapes.