Flank Steak
By Claude
Marinating this steak overnight makes it deliciously juicy, tender, and flavorful—a little sweet, a little spicy, and a little savory.
Ingredients
- MARINADE:
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon curry powder
- 1 teaspoon ground red pepper
- 2 teaspoons minced peeled fresh ginger
- 1-1/2 teaspoons rice wine vinegar
- 2 teaspoons olive oil
- 1 (8-ounce) can crushed pineapple, drained
- 4 garlic cloves, minced
- MEAT:
- 2 pounds flank steak trimmed
- salt and pepper to taste
Details
Servings 8
Preparation time 1440mins
Cooking time 1450mins
Preparation
Step 1
Combine the 9 ingredients of the marinade in a large zip-top plastic bag. Add the steak, seal and let marinate in the refrigerator 24 hours turning occasionally.
Prepare grill to medium-high heat. Spray grill with cooking spray and put steak on grill. Discard the marinade.
Cook steak 4 to 5 minutes per side until the desired degree of doneness. Sprinkle with salt and pepper and let stand for 5 minutes.
Cut steak diagonally across grain into thin slices.
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