Flank steaks are sold in large, relatively thin pieces that cook quickly on the grill. Each steak serves six to eight people, so you don't have to worry about handling several steaks on the grill to feed a crowd. Serve one steak for dinner and save the other for our Steak Sandwiches With Avocado Mayo.
- Prep time 20 minutes
- Total time 4 hours & 30 minutes
- 4 cloves garlic finely grated or pressed
- 4 teaspoons grated fresh ginger
- 4 teaspoons olive oil
- 2 teaspoons ground coriander ground cumin and dry mustard
- 1 teaspoon salt
- 2 marinating steaks each about (650 g)
In small bowl, stir together garlic, ginger, oil, coriander, cumin, mustard and salt. Set aside.
Using fork, prick steaks all over on both sides. Spread garlic mixture all over steaks. Place in large resealable plastic bag; seal bag and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Place steaks on greased grill over medium-high heat; grill, uncovered, turning at least twice, until instant-read thermometer inserted in centres reads 140°F (60°C), 10 to 12 minutes. Remove to rack and let rest, uncovered, for 5 minutes or until instant-read thermometer inserted in centres reads 145°F (63°C) for medium-rare. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Thinly slice across the grain.
Makes 12 to 16 servings.
Nutritional facts per each of 16 servings: about
- Sodium 178 mg
- Protein 19 g
- Calories 145.0
- Total fat 7 g
- Potassium 194 mg
- Cholesterol 39 mg
- Saturated fat 3 g
- Total carbohydrate 1 g
- Iron 14.0
- Folate 2.0
- Calcium 1.0