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 Marinated Flank Steak | Status Approved | | Name |  Marinated Flank Steak | | Category | Meats, American | | Serves/Yields | 4 | | Source | Cattlemen | | Difficulty | Easy | | Prep. Time | 10 min + marinating time | | Cook Time | 18 to 20 mins | | Introduction | | Grilling season can be a challenge for the home chef who wants to please hungry diners yet surprise them occasionally with variations on a familiar theme. Another challenge is to keep the experiment in the healthful range, avoiding overloads of fat and calories. A lean steak is a good place to start. | | Ingredients | | 1/4 cup prepared olive-oil-and-vinegar vinaigrette or prepared Italian-style vinaigrette
1 teaspoon minced garlic
1/4 teaspoon coarsely ground black pepper 1 pound beef flank steak (see note)
Note: Beef top round steak, cut 1-inch thick, may be substituted for the beef flank steak. Prepare recipe as directed and grill top round steak, uncovered, 16 to 18 minutes for medium-rare doneness, turning occasionally. | | Directions | | Step: 1 | Combine vinaigrette, garlic and pepper in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium-rare to medium doneness, turning occasionally. Carve steak across the grain into slices. |
Time submitted: Saturday, October 08. 2005 at 16:47:59 Contributed By: guido
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