SEASONED FLANK STEAK
"I always keep a flank steak in the freezer for unexpected company," writes Betty Graham of Sun City, California. "This recipe has often saved me when our son appears on the doorstep. The easy four-ingredient marinade provides delicious flavor."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a shallow dish, combine the first four ingredients; add steak and turn to coat. Cover; refrigerate for 1-2 hours, turning occasionally., Grill steak, uncovered, over medium-hot heat for 6-12 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 249 calories, Fat 17g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 551mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
DRY RUBBED FLANK STEAK
Steps:
- Preheat a grill pan over high heat for 3 to 4 minutes
- Combine the mustard, onion powder, garlic powder, salt, cayenne and allspice in a small bowl. Rub the flank steak all over with the mix and let sit for 10 minutes.
- Put the steak on the hot grill and cook 5 minutes per side. Remove and let rest 10 minutes before slicing.
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