- prep 10 min cook 15 min
- serves 4
This mouthwatering flank steak recipe can also be made with other beef cuts. Recipes for grilled porterhouse, tenderloin, and sirloin variations can be found below.
- 3/4 cup pineapple juice
- 2 cloves garlic, peeled
- 1/4 cup soy sauce
- One 1 1/2-inch cube ginger, peeled
- 1 medium-size jalapeño pepper, halved, cored, and seeded
- 1/4 cup honey
- 2 tablespoons vegetable oil
- 1 3/4 pounds flank steak, well trimmed
How to make it 25 minutes
Nutritional Information(per serving)
- Calories: 363
- Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 104mg
- Sodium: 170mg
- Carbs: 6g
- Protein: 42g
- Fiber: 0g
Prepare as directed, using the following marinade: 1/4 cup balsamic vinegar, 2 peeled cloves garlic, 1 cup tightly packed fresh basil, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Substitute 1 ( 1 1/4-inch-thick, 1-pound 10-ounce) porterhouse steak for flank steak.
Prepare as directed, using the following marinade: 1/4 cup red wine vinegar, 2 peeled whole shallots, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Substitute 4 (1 1/4-inch-thick, 1/2-pound) tenderloin steaks.
Substitute this dry rub for marinade: 2 tablespoons ground cumin, 3 minced cloves garlic, 1 teaspoon salt, 1/2 teaspoon cayenne, 1/2 teaspoon dried oregano. Rub on both sides of 4 (1/2-inch-thick, 5-ounce) sirloin steaks and grill 4 minutes on each side for medium-rare.