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

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.