Light & Tasty Flank Steak Recipes
Description
Flank steak is a lean cut of beef from the abdominal area of the cow. The muscle is usually quite tough, making it a great choice for marinating and grilling. The light and tasty recipes for flank steak presented here will help you to create delicious meals with this low-fat cut of beef.
Flank steak is a great choice for those who are looking for a lean cut of beef that still has a lot of flavor. It is often served thinly sliced and is perfect for grilling or braising. The light and tasty recipes presented here are perfect for those looking to enjoy a delicious meal without overindulging in fat, calories, or cholesterol.
Flank steak is a great source of protein and is also low in calories, fat, and cholesterol. It is a great alternative to more expensive cuts of beef and can be used in a wide variety of dishes. The recipes presented here will help you to make the most of this lean cut of beef and create some delicious meals.
Ingredients
1-2 lbs flank steak
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 tablespoon fresh oregano, minced
1/4 teaspoon red pepper flakes
Salt and pepper to taste
Instructions
1. In a large bowl, combine the olive oil, balsamic vinegar, soy sauce, garlic, oregano, and red pepper flakes. Mix until well combined.
2. Place the flank steak in the bowl and coat with the marinade. Cover the bowl and refrigerate for at least one hour or overnight.
3. Preheat the grill to medium-high heat.
4. Place the flank steak on the preheated grill and cook for about 8 minutes, flipping once halfway through.
5. Remove the steak from the grill and let rest for 5 minutes before slicing against the grain.
6. Serve and enjoy!
Equipment
Large bowl
Grill
Knife
Tongs
Notes
It is important to marinate the flank steak for at least one hour to tenderize the meat. Marinating the steak overnight will yield the best results.
When grilling the steak, make sure that the heat is not too high or the steak will burn. The steak should be cooked on a medium-high heat.
The steak should be cooked until an internal temperature of 140 degrees F is reached.
Once the steak is cooked, let it rest for 5 minutes before slicing. This will help to keep the juices locked in.
Nutrition
Calories: 268
Fat: 13g
Carbohydrates: 2g
Protein: 32g
Cholesterol: 80mg
Sodium: 662mg
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