Grilled Marinated Flank Steak

By Fran Schumer

Total Time
40 minutes
Rating
3(40)
Comments
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Ingredients

  • Flank steak (allow 8 ounces uncooked per person)
  • 1½cups flat dark beer
  • 1tablespoon dry mustard
  • 2tablespoons fresh grated ginger (or 1 teaspoon ground)
  • 3tablespoons tamari
  • 2tablespoons brown sugar
  • 4clove garlic, or more to taste
  • 1drop chili-sesame oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

172 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 15 grams protein; 791 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Score the meat with small incisions. Whisk together all other ingredients. Pour over the meat. Refrigerate overnight.

  2. Step 2

    Carefully grill the meat over high heat. Check constantly for doneness. The meat will continue to cook after you take it off grill, so it should be pinker than you like it.

  3. Step 3

    Slice the meat, and serve or refrigerate.

Ratings

3 out of 5
40 user ratings
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Comments

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AMReing

I've made this recipe countless times since it first appeared in the NYT years ago. It had been one of my favorite summer grill recipes. Always make more than you need, it's great for leftovers, on salad, etc.

Lisa Conn

I tasted the marinade and i thought it needed a little more flavor so I added a little hoisin sauce and some teriyaki glaze. The steak was super delicious and tender. I cooked it for a total of about 10 minutes, lowering the temperature on the grill after turning the steak over.

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