San Juan Grilled Flank Steak Recipe
This Grilled Flank Steak Recipe is just what Summer ordered. Flank steak is marinated overnight in tangy spicy savory mix for flavor that comes alive on your grill.
- 1 1/2 pounds flank steak
- 1/2 Cup olive oil
- 1/4 Cup white vinegar
- 1 teaspoon salt
- 1/4 teaspoon Tabasco Sauce
- 2 teaspoons Mexican oregano
- 2 teaspoons New Mexico red chile powder or Ancho Chile Powder
- 1 teaspoon garlic minced
In a small bowl mix together the marinade ingredients.
Place the steak into a gallon sized zip lock bag. Add the marinade ingredients and seal, pushing out as much air as you can.
With your hands, squish the bag around several times to make sure the beef is fully coated with the marinade.
Place in refrigerator and marinate over night.
Preheat grill to 600 hundred degrees. Lower heat to medium, or 350 degrees.
Remove flank steak from marinade. Grill 5 - 6 minutes per side. Let rest 5 minutes tented wtih foil. Then slice the meat across the grain. Top with sliced green onions for presentation. Serve immediately.
The marinade for this recipe provides plenty of flavor for the flank steak. However, who can resist a sauce to liven things up a bit. I'd suggest serving this with a gorgeous Horseradish Cream Sauce, or send it south of the border with this Roasted Hatch Chile Sauce.
Calories: 481kcal | Carbohydrates: 1g | Protein: 37g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 696mg | Potassium: 612mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 3.3mg