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Marinated Flank Steak

Pineapple juice, soy sauce, and honey are used as a marinade for this

flavorful steak

This mouthwatering flank steak recipe can also be made with other beef cuts. Recipes

for grilled porterhouse, tenderloin, and sirloin variations can be found below.

Prep time: 10 minutes plus marinating time

Cooking time: about 15 minutes plus standing time

You Will Need

3/4 cup pineapple juice

2 cloves garlic, peeled

1/4 cup soy sauce

One 1 1/2-inch cube ginger, peeled

1 medium-size jalapeņo pepper, halved, cored, and seeded

1/4 cup honey

2 tablespoons vegetable oil

1 3/4 pounds flank steak, well trimmed

What to Do

1. Puree all ingredients except steak in a food processor. Pour marinade into a large self-sealing plastic bag,

add steak, seal, turn to coat well, and refrigerate 5 hours or overnight.

2. Preheat the grill or broiler. Remove steak from marinade, pat dry on paper towels, and grill over moderate

coals or broil 4 inches from the heat until steak is the way you like it -- 5 to 6 minutes on each side for

medium-rare and 6 to 7 minutes for medium. Flank steak cooked beyond medium will be tough. Let stand

about 10 minutes, then, starting on the shorter side of the steak, slice on the bias and across the grain as

thin as possible.

Serves: 4

Per serving: Calories 363; total fat 18 g; saturated fat 7 g; protein 42 g; carbohydrate 6 g; fiber 0 g; sodium

170 mg; cholesterol 104 mg

Variations:

Grilled Porterhouse

Prepare as directed, using the following marinade: 1/4 cup balsamic vinegar, 2 peeled cloves garlic, 1 cup

tightly packed fresh basil, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Substitute 1 ( 1 1/4-inch-thick, 1-

pound 10-ounce) porterhouse steak for flank steak.

Grilled Tenderloin

Prepare as directed, using the following marinade: 1/4 cup red wine vinegar, 2 peeled whole shallots, 2

tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Substitute 4 (1 1/4-inch-thick, 1/2-

pound) tenderloin steaks.

Rubbed Sirloin

Substitute this dry rub for marinade: 2 tablespoons ground cumin, 3 minced cloves garlic, 1 teaspoon salt,

1/2 teaspoon cayenne, 1/2 teaspoon dried oregano. Rub on both sides of 4 (1/2-inch-thick, 5-ounce) sirloin

steaks and grill 4 minutes on each side for medium-rare.

 

 

 

 

 

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