Grilled Marinated Flank Steak
SECRET INGREDIENT A tangy marinade sweetened with apple juice instead of sugar does double-duty when reduced to a sauce for grilled steak. In addition to Worcestershire sauce, mustard, and hot sauce, the marinade is further enlivened by an optional splash of whiskey.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
1 In a 9-by-13-inch baking dish, whisk together garlic, 1/2 teaspoon each salt and pepper, the apple juice, mustard, oil, Worcestershire, hot sauce, and whiskey, if desired. Add steaks and turn to coat; marinate at room temperature 1 hour, turning occasionally (or cover with plastic wrap and refrigerate up to 1 day).
Step 2
Transfer steaks from marinade to a platter, letting excess drip off. Pour marinade into a large saucepan. Bring to a boil over high heat; cook until thickened and reduced to about 1 cup, 20 to 25 minutes. Season sauce with salt and pepper.
Step 3
Meanwhile, heat grill to high; clean and lightly oil grates. Grill steaks, turning once, until well browned and cooked to desired doneness, 6 to 8 minutes per side for medium-rare. Transfer steaks to a cutting board, and tent with foil. Let rest 10 minutes before thinly slicing against the grain. Serve with sauce.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 363
Step 6
Fat: 15.3g (6g Saturated Fat)
Step 7
Protein: 35.1g
Step 8
Carbohydrates: 16.5g
Step 9
Fiber: 0.1g
