Grilled Flank Steak
A quick and tasty marinade makes this grilled flank steak flavorful and juicy every time.
Servings: 4
Equipment
Ingredients
- 1½ pounds flank steak or skirt steak
- ¼ cup vegetable oil
- ¼ cup balsamic vinegar
- 1½ tablespoons soy sauce
- 2 cloves garlic minced
- 1 teaspoon oregano
- ¼ teaspoon each salt & pepper
Instructions
- Combine oil, vinegar, soy sauce, garlic, oregano, salt, and pepper in a glass dish or freezer bag.
- Diagonally score the flank steak at 1-inch intervals, ⅛-inch deep. Add to the marinade and marinate for at least 4 hours or overnight.
- Preheat the grill to medium-high heat.
- Add the steak and grill for 6-8 minutes. Flip over and cook for an additional 5-7 minutes or to reach desired doneness.
- Transfer to a plate and rest for 10 minutes before slicing.
- Slice steak across the grain.
Notes
- Serve with horseradish sauce if desired.
- Cook times are approximate and will vary based on grill temperature and thickness of the meat.
- Use a meat thermometer to read the cook temperature accurately.
Nutrition
Calories: 375kcal | Carbohydrates: 4g | Protein: 37g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 617mg | Potassium: 625mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 0.5mg | Calcium: 52mg | Iron: 3mg