This Asian grilled flank steak is a cinch to make. It’s marinated in soy sauce, pink wine vinegar, ketchup, and garlic powder after which is slapped on the grill. Dinner anybody?
Easy. Price range-friendly. Tremendous quick ingredient record that you just in all probability have already got available. A mere 20-minute marinade. An attractive candy and tangy style. And equally beautiful whether or not served scorching off the grill or chilly from the fridge the following day atop a salad or sandwich. These are however among the many causes we depend on this easy marinated steak that leads to one thing exponentially higher than what you’ll discover in a bottle.–Jenny Howard
WHAT’S THE DIFFERENCE BETWEEN SEARING AND GRILLING?
Grilling and searing are two distinct strategies of cooking. If you happen to’re craving this recipe in winter and don’t really feel like brushing snow off the grill, warmth a grill pan or forged iron skillet over medium-high warmth till scorching however not smoking. Fastidiously add the steak and sear for 3 minutes on the primary aspect and 4 minutes on the second aspect for uncommon to medium-rare, relying on the thickness of your steak.
Asian Grilled Flank Steak
This Asian grilled flank steak is a cinch to make. It is marinated in soy sauce, pink wine vinegar, ketchup, and garlic powder after which is slapped on the grill. Dinner anybody?
In a big, resealable plastic bag, mix the 3 tablespoons pink wine vinegar, 2 tablespoons ketchup, 2 tablespoons soy sauce, and 1/2 teaspoon garlic powder. Add the flank steak and shut the bag, squeezing out the air. Squish the marinade round so it fully coats the steak. Marinate the steak at room temperature for 20 minutes or as much as 24 hours within the fridge.
Preheat the grill to medium-high. When scorching, spray the grill grate with non-stick cooking spray.
Place the steak on the grill, discarding any extra marinade. Cook dinner the steak to the specified doneness, 3 to five minutes per aspect for medium uncommon. [An instant-read thermometer inserted into the thickest portion of the steak should read 140°F (60°C)].
Serving: 1servingEnergy: 250kcal (13%)Carbohydrates: 3g (1%)Protein: 38g (76%)Fats: 9g (14%)Saturated Fats: 4g (25%)Ldl cholesterol: 102mg (34%)Sodium: 662mg (29%)Potassium: 632mg (18%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 38IU (1%)Vitamin C: 1mg (1%)Calcium: 40mg (4%)Iron: 3mg (17%)
Initially printed October 5, 2018