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Grilled Flank Steak

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
5 mins
Cook Time
5 mins
Marinade Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 6 servings
Calories: 205 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 1/2 lbs flank steak, excess fat trimmed off
  • 1/4 cup Worcestershire or low sodium soy sauce
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 3 cloves garlic, minced
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp Mexican oregano
  • flakey sea salt, for serving

Instructions

    Cup of Yum
  1. Whisk or shake marinade ingredients together until emulsified. Pour over steak in an airtight container and flip the steak to ensure all sides are exposed to the marinade. Marinate at least 2 hours or up to overnight in the refrigerator.
  2. Remove the steak from the refrigerator and allow to rest at room temperature for at least 15-30 minutes. While the steak rests, pre-heat the grill to 450-500°F, with one side on high heat and the other on low heat.
  3. When the grill is pre-heated, rub the grates on the hot side with canola oil, then sear the steak for 1-2 minutes per side. Move the steak to the side on low heat and continue cooking for another 3-5 minutes or until the internal temperature reaches 130°F for medium-rare doneness.
  4. Allow the steak to rest for 5-10 minutes before slicing against the grain. Serve immediately.

Notes

  • Serve this steak with Chimichurri sauce and flakey sea salt for best flavor.
  • Click here or scan the barcode below to log this food in My Fitness Pal.

Nutrition Information

Calories 205kcal (10%) Carbohydrates 3g (1%) Protein 24g (48%) Fat 10g (15%) Cholesterol 70mg (23%) Sodium 326mg (14%) Potassium 430mg (12%) Sugar 3g (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 205

% Daily Value*

Calories 205kcal 10%
Carbohydrates 3g 1%
Protein 24g 48%
Fat 10g 15%
Cholesterol 70mg 23%
Sodium 326mg 14%
Potassium 430mg 9%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.