Ingredients for Barbecued Flank Steak
- Vegetable Oil, 0 units
- 1/2 cup soy sauce
- Honey, 0 units
- Cider Vinegar, 0 units
- Onion, as needed (sliced)
- Ground Ginger, 0 units
- 1 teaspoon garlic powder
- 1.5 lbs flank steak
- 1/4 cup Worcestershire sauce
- 2 tablespoons olive oil (for marinade), plus as needed for sautéing
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper (for marinade), plus to taste for sautéing
- Mushrooms, as needed (sliced)
- Salt, to taste
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How to Make Barbecued Flank Steak
- **Make the Marinade:** In a blender or food processor, combine 1/2 cup soy sauce, 1/4 cup Worcestershire sauce, 2 tablespoons olive oil, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon black pepper. Blend until smooth.
- **Marinate the Steak:** Place the flank steak (approximately 1.5 lbs) in a resealable baking dish. Pour the marinade over the steak, ensuring it's fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight, turning once halfway through.
- **Prepare the Grill:** Preheat your grill to medium-high heat. Alternatively, preheat your broiler.
- **Grill the Steak:** Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness (internal temperature of 130-135°F for medium-rare). If broiling, place the steak on a baking sheet and broil for 5-7 minutes per side, keeping a close eye to prevent burning.
- **Rest and Serve:** Remove the steak from the grill or broiler and let it rest for 10 minutes before slicing against the grain. Serve immediately with sautéed onions and mushrooms, baked potatoes, and a fresh green salad.
- **Sauté Onions and Mushrooms (Optional):** While the steak rests, sauté sliced onions and mushrooms in olive oil until softened and slightly browned. Season with salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
91 g
Sugar
108g
Fat
111g
Carbs
10g
