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Grilled Flank Steak
My sister, Kathy, and I often exchange recipes and this grilled flank steak recipe is from her. It's become a favorite of mine to serve to company. The meat and vegetables can be prepared ahead of time. When company arrives, just fire up the grill! —Jenny Reece, Farwell, Minnesota
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons white vinegar
- 1 green onion, sliced
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons ground ginger
- 3 tablespoons honey
- 3/4 cup vegetable oil
- 1 beef flank steak (about 1-1/2 pounds)
- 1 pound fresh mushrooms, sliced
- 1 green pepper, cut into thin strips
- 1 yellow or sweet red pepper, cut into thin strips
- 3 carrots, cut into julienned strips
Directions
- 1. In a bowl, combine the first 7 ingredients. Pour 3/4 cup marinade into a shallow dish; add the beef. Turn to coat; refrigerate, covered, for up to 24 hours, turning once. Cover and refrigerate remaining marinade.
- 2. Drain beef, discarding marinade. Grill flank steak, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
- 3. Meanwhile, in a skillet, cook vegetables in reserved marinade until crisp-tender. Thinly slice steak across the grain. Serve with vegetables.
Nutrition Facts
3 ounces cooked beef with 2/3 cup vegetables: 265 calories, 12g fat, 65mg cholesterol, 173mg sodium, 11g carbohydrate, 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.
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