BALSAMIC SOY GRILLED FLANK STEAK RECIPE

Serve as is, or place slices on a salad or use as the meat in fajitas or steak tacos.

BALSAMIC SOY GRILLED FLANK STEAK RECIPE

Serve as is, or place slices on a salad or use as the meat in fajitas or steak tacos.


INGREDIENTS

  • 1½ lb. flank steak
  • ½ onion, chopped
  • 3 cloves garlic, chopped
  • ¼ C olive oil
  • ¼ C balsamic vinegar
  • ¼ C soy sauce
  • 1 TB Dijon mustard
  • 1 TB dried rosemary
  • 1 tsp salt
  • ½ tsp black pepper

DIRECTIONS

Whisk the onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon, rosemary, salt and pepper together in bowl. Place steak in a large zip top bag, add the marinade and shake well. Place bag in the refrigerator for at least an hour or overnight. Preheat Kong to 350 degrees.Remove steak from the bag and shake off excess marinade saving the marinade in the bag.Place steak on the Kong kamado and cook 8 to 10 minutes per side (depending on desired level of doneness). Brush the steak every few minutes with the reserved marinade. Remove steak from the Kong once done and let rest on a cutting board for 5 minutes.

Cut the steak thinly across the grain. This is vital to having tender steak. Serve as is, or place slices on a salad or use as the meat in fajitas or steak tacos.

PT1H
P25M
1½ lb. flank steak
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Grilla Grills
558 E. 64th Street
Holland, MI 49423
Email: grillmaster@grillagrills.com
Phone: 616-392-7410
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