The Weight Watcher Grilled Flank Steak is a delicious recipe. Furthermore, the taste of steak is very yummy. Moreover, a straightforward simmer of garlic and oregano gives flank beef an amazing flavor. We serve it with grilled red onion, but entire leeks and asparagus are equally delicious.
What’s special about this recipe?
A long, thin piece of beef from a steer’s belly or lower chest is called a flank steak. This steak cut is versatile and lends itself nicely to a range of cooking methods. This muscle serves frequently, thus it might occasionally be a bit difficult.
Ingredients:
- Dijon’s mustard: 1 tbsp.
- Olive oil: 1/2 cup.
- Garlic cloves: 3–4.
- Balsamic vinegar: 1/4 cup.
- Soy sauce: 1/4 cup.
- Black pepper: 1/2 tsp.
- Brown sugar: 2 tbsp.
- Flank steak: 2 pounds.
Instructions:
- Combine olive oil, soy sauce, mustard, brown sugar, balsamic vinegar, Worcestershire sauce, crushed red pepper, and black pepper in a well-mixed mixture.
- After putting the flank steak in a zip-top bag, add the first step’s prepared marinade to it.
- For at least two hours, marinate in the fridge (usually marinade in the morning and grill in the evening).
- Thirty minutes before grilling, take it out of the cold place.
Grill at 450 °F before using. - Using an instant-read thermometer, cook the steak for a period of four on each side, depending on thickness, til the internal temperature reaches 130 °F.
- This is for a medium-rare flank steak, which is the oneness usually suggested.
- For medium, you may cook it for a few more minutes, but be aware that it can get rough.
- The meat must sit for ten to fifteen minutes after being transferred to a tray or carving board.
- Loosely cover the cut of meat with aluminum foil.
- Enjoy after slicing thinly against the grain.
Storage information:
Store leftovers in a freezer for three to four days in an airtight jar or zip-top bag.
Nutritional facts:
Carbohydrates: 2 g.
Fat: 27 g.
Fiber: 1 g.
Cholesterol: 1 mg.
Calories: 248 kcal.
Fiber: 1 g.
Calcium: 10 mg.
Sugar: 1 g.
Sodium: 10 mg