Marinated Flank Steak
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 pounds Beef Chuck Flat Iron Steak1.5 cup vegetable oil1/2 cup soy sauce1/2 cup honey1/4 cup red wine vinegar1 medium onion, chopped6 cloves of garlic minced1Tablespoon ground ginger1 pound fresh mushrooms, sliced (432 grams)
To Marinate the Steak: Combine the oil, soy sauce, honey, vinegar, onion, garlic and ginger in a large shallow dish. Add the steak and turn to coat well. Marinate, covered, in the refrigerator, for up to three days, turning the steak several times each day.
To Cook the Steak: Remove the steak from the marinade, reserving the marinade. Grill over very hot coals for 5 minutes on each side for medium-rare, basting with a portion of the reserved marinade near the end of the grilling time. Slice the steak diagonally across the grain into 1/4 inch slices.
For the mushroom sauce: Remove the lower layer of the reserved marinade with a basting tube, disarding the oil. Combine the marinade with the mushrooms in a saucepan. Cook until the mushrooms are tender. Serve with the steak.
* 6 oz equals one serving
Number of Servings: 6
Recipe submitted by SparkPeople user FERGUS21.
To Cook the Steak: Remove the steak from the marinade, reserving the marinade. Grill over very hot coals for 5 minutes on each side for medium-rare, basting with a portion of the reserved marinade near the end of the grilling time. Slice the steak diagonally across the grain into 1/4 inch slices.
For the mushroom sauce: Remove the lower layer of the reserved marinade with a basting tube, disarding the oil. Combine the marinade with the mushrooms in a saucepan. Cook until the mushrooms are tender. Serve with the steak.
* 6 oz equals one serving
Number of Servings: 6
Recipe submitted by SparkPeople user FERGUS21.
Nutritional Info Amount Per Serving
- Calories: 1,106.1
- Total Fat: 82.3 g
- Cholesterol: 150.0 mg
- Sodium: 1,383.0 mg
- Total Carbs: 51.5 g
- Dietary Fiber: 6.7 g
- Protein: 49.9 g
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