Although flank steak is tender enough to grill and eat right away, it's even better when you marinate it. A resealable plastic bag makes a useful transportable marinating container. Slicing across the grain and serving no more than medium-rare ensures maximum tenderness.
- Portion size 6 servings
- Credits : Canadian Living Magazine: July 2011
MethodMarinade: Whisk together oil, vinegar, shallot, lime juice, salt, cumin and hot pepper flakes. Remove 3 tbsp to separate small bowl; whisk in honey and mustard for dressing. Set aside in refrigerator.
Pierce flank steak all over with fork. Place in shallow baking dish or resealable plastic bag. Pour remaining marinade over top, turning to coat. Cover and refrigerate for
4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Remove steak from marinade, discarding marinade. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes. Let stand for 10 minutes before thinly slicing across the grain. Cut slices in half crosswise.
In large bowl, toss greens with 2 tbsp of the reserved dressing. Place on large platter. Top with flank steak and Grilled Vegetables. Drizzle remaining dressing over top.
Nutritional facts Per serving: about
- Sodium 169 mg
- Protein 18 g
- Calories 252.0
- Total fat 16 g
- Potassium 518 mg
- Cholesterol 32 mg
- Saturated fat 4 g
- Total carbohydrate 9 g
- Iron 16.0
- Folate 35.0
- Calcium 6.0
- Vitamin A 23.0
- Vitamin C 97.0