Flank steak is a lean, but flavorful cut of meat that plays well with a delicious marinade. It doesn’t require a long cooking time, and if done properly can lend to a juicy and tender slice of meat. The marinade comes together in a jiff and then let it do all the work.
I love this meal because you can grill up some fantastic vegetables to keep it fresh and low carb. I took a few of the same components used in the marinade for the steak and made a sauce to add to the vegetables after they came off the grill. Add this one to your summer grilling routine, you won’t regret it.
Ingredients
Grilled Flank Steak
- 1 1.5 – 2 pound Flank steak
- 1/2 cup Olive oil
- 1 1/2 teaspoons Salt
- 1 1/2 teaspoons Pepper
- 1/4 cup Brown sugar
- 1 tablespoon Soy sauce
- 1 tablespoon Ketchup
- 1/4 cup Balsamic vinegar
- 5 cloves Garlic minced
- 1 teaspoon Crushed red pepper flakes
Grilled Vegetables
- 3 Bell peppers seeded and halved
- 3 Zucchini sliced lengthwise into 1/2-inch-thick rectangles
- 3 Portobello mushroom tops
- 1 Yellow onion sliced into ½ inch rings
- 1 Red onion sliced into ½ inch rings
- 1/4 cup Olive oil plus 2 tablespoons
- Salt and Pepper
- 3 tablespoons Balsamic vinegar
- 3 Garlic cloves minced
- 1 teaspoon Fresh parsley chopped
- 1/2 teaspoon Fresh rosemary chopped
Instructions
Grilled Flank Steak
- Combine all the marinade ingredients in a medium size bowl until the salt and sugar dissolves thoroughly.
- Place the flank steak into a large gallon sized freezer bag and then add the marinade. Massage the marinade around the meat and then refrigerate for at least 2 hours, but no longer than 24 hours.
- Preheat your grill to 450 degrees F. Grill the steak for 4-5 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 145 degrees for medium. Once the steak reaches your desired temperature, remove the steak from the grill and allow it to rest for 10-15 minutes.
- Slice the steak into thin strips against the grain (perpendicular to the long strands of muscle).
Grilled Vegetables
- Brush the vegetables with 1/4 cup of the oil to coat lightly and sprinkle with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over.
- Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, and rosemary in a small bowl to blend. Drizzle the herb mixture over the grilled vegetables and serve warm.
