Grilled Flank Steak with Herby-Green Sauce

• portionen: 4 servings
• aktive zeit: 15 minutes
• gesamtzeit: 55 years 7 months 20 day

Zutaten

1 – 1 ¼ lbs. beef flank steak

¼ cup balsamic vinegar

2 tablespoons avocado oil

1½ teaspoons dried Italian seasoning

½ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon fine salt

⅛ teaspoon black pepper

2 cups fresh flat-leaf (Italian) parsley leaves (about 1 bunch)

2 tablespoons lemon juice (about ½ medium lemon)

1 garlic clove, peeled

3 tablespoons extra-virgin olive oil

¼ teaspoon fine salt

⅛ teaspoon black pepper

Pinch of red pepper flakes (optional)

Anweisungen

Prepare the flank steak marinade: In a small bowl, combine the balsamic vinegar, oil, garlic powder, onion powder, Italian seasoning, salt and pepper. Whisk well.

Place the flank steak in a large zip-top freezer bag or in a shallow glass container with lid or dish covered with plastic wrap. Pour the marinade over the steak and flip to coat on all sides. Place steak in the refrigerator to marinate for 3-4 hours (up to 12 hours), flipping the bag once or twice during the process.

When ready to prepare the steak, remove the bag from the fridge and allow the steak to sit at room temperature for 20 minutes while the grill preheats.

Make the sauce: Add the parsley, lemon juice, garlic, oil, salt and pepper to the bowl of a food processor or a small prep cup if using a blender. Process until almost smooth, stopping to scrape down the sides of the bowl with spatula as needed. Transfer the sauce to a small bowl and set aside.

Preheat the grill to medium-high heat (425-450℉).

Remove the steak from the bag, discarding the marinade and place the steak on a clean plate. Sprinkle both sides with salt and pepper.

When the grill is hot, place the steak directly on the grill grate over direct heat if using a gas grill or charcoal grill (or towards the back of the grill if using a Traeger grill where it’s hottest). Grill 5-6 minutes then flip the steak and grill an additional 5-6 minutes or until the desired degree of doneness. We recommend using a meat thermometer or your grill’s temp probe to determine when the steak reaches your desired level of doneness. We recommend an internal temperature of 145℉ (medium-rare) or 160℉ (medium) for best results.

Remove the steak to a clean plate and allow it to rest for 5 minutes before slicing diagonally across the grain on a cutting board. Serve with sauce and enjoy!

Nährwertangaben

• Portionsgröße: 3-4 oz. steak + 2 Tbsp s
• Kalorien: 240
• Gesamtfett: 17 g
• Gesättigtes Fett: 4 g
• Cholesterin: 42 mg
• Natrium: 205 mg
• Gesamtkohlenhydrate: 2 g
• Ballaststoffe: 0 g
• Zucker insgesamt: 1 g
• Eiweiß: 20 g