- Calories: 398.1
- Fat: 22.7g
- Carbohydrates: 15.8g
- Protein: 33.8g
- 2 pounds flank steak
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1/3 cup liquid amino
- 1/4 cup honey
- 1/2 tsp freshly ground black pepper
- Score the surface of the steak by cutting 1/4 inch deep knife cuts about an inch apart, across the grain of the meat.
- Combine remaining ingredients and pour over the steak to create a marinade.
- Coat well and refrigerate for at least 2 hours or overnight.
- Preheat grill to Medium high heat.
- Using olive oil soaked onto a paper towel, coat grill rack of your grill with olive oil.
- Take the steak out of the marinade and sprinkle with salt and pepper, this will create a crust on the steak.
- Place Steak on hot grill and grill for 4-6 minutes per side, depending on how you like your steak. Flank Steak is meant to be served medium rare for best results. Well done would create tough meat.
- Take off the grill and cover with foil for 10 minutes to seal in all the juices.
- Cut very thin slices, against the grain, and at a slight diagonal sot that the slices are wide.
- Take the excess marinade and bring it to a boil and simmer for several minutes, and serve over flank steak.
Number of Servings: 6