Marinade for Flank Steak

List of Ingredients

• 1 (1 1/2-pound) flank steak, fat trimmed

• ¾ cup olive oil

• ½ cup light brown sugar

• ½ cup dry red wine

• ¼ cup soy sauce

• 3 tablespoons onion powder

• 3 tablespoons honey

• 3 whole green onions, coarsely chopped

• 4 cloves garlic

• 2 tablespoons garlic vinegar

• 1 ½ teaspoons ground ginger

• 1 ½ teaspoons garlic powder

Instructions

1. Begin by scoring the flank steak with shallow crisscross cuts on both sides.

2. In a blender, combine olive oil, light brown sugar, red wine, soy sauce, onion powder, honey, green onions, garlic cloves, garlic vinegar, ground ginger, and garlic powder. Blend until smooth, then transfer the mixture to a resealable plastic bag. Add the steak, ensuring it's coated with the marinade. Seal the bag, removing excess air, and refrigerate for 8 hours or overnight.

3. After marinating, take the steak out of the refrigerator and pour the marinade into a small saucepan. Let the steak sit at room temperature for 20 minutes.

4. While the steak rests, bring the marinade to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes. Set it aside.

5. Preheat an outdoor grill to medium-high heat and lightly oil the grill grate.

6. Grill the steak on the preheated grill for about 7 minutes per side, or until it firms up and is reddish-pink and juicy in the center. Baste with the simmered marinade regularly. Use an instant-read thermometer to check that the internal temperature reaches 130°F (54°C) for medium-rare.

Note from the Editor

The nutritional information for this recipe reflects the full amount of marinade ingredients. The actual quantity of marinade used may differ.

Nutritional Information (per serving)