The Ultimate Flank Steak
Recipe: #6218
August 15, 2012
Categories: Steak, Fathers Day, July 4th, Labor Day Mothers Day, Picnic, Sunday Dinner, Grilling (Outdoor), Marinate, Smoker, Wine, Beef Dinner, more
"SOURCE SHADOWS -- This is the way I posted this recipe originally to Aboutdotcom. This steak is best served with the center red/pink, it is at it’s most tender state at that point. The flavors can be intensified by using your favorite smoking chips on the cooking coals (I use sassafras, hickory, or apple). Leftovers make excellent sandwiches when topped with bacon, tomato and melted cheese (Swiss, Cheddar, Smoked Gouda or Blue) and remaining marinade drizzled on top. I store the leftovers in the marinade to keep the steak moist and flavorful. Prep Time includes marination time Note: this steak can be slow smoked in your smoker for additional flavor."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (144.7 g)
- Calories 273.9
- Total Fat - 18.1 g
- Saturated Fat - 5.4 g
- Cholesterol - 83.3 mg
- Sodium - 813.3 mg
- Total Carbohydrate - 1.3 g
- Dietary Fiber - 0.2 g
- Sugars - 0.1 g
- Protein - 25.2 g
- Calcium - 39.2 mg
- Iron - 2.1 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place steak in sealable plastic bag.
Step 2
Add remaining ingredients, except butter, and place in refrigerator for 6 to 12 hours to marinate.
Step 3
Turn bag over at least four times during marination.
Step 4
Grill over hot hardwood coals, basting frequently with marinade, for about 8-10 minutes a side.
Step 5
Check for doneness.
Step 6
When done slice steak on diagonal across the grain.
Step 7
Serve with remaining marinade that has been heated to a boil with butter added.
Tips
No special items needed.
2 Reviews
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