Best recipe Marinated Grilled Flank Steak melt in your mouth

Best Recipe Marinated Grilled Flank Steak Melt In Your Mouth:

One of my favorite summer recipes to prepare for the family or when we have guests over is this grilled flank steak. It is incredibly simple and flavorful. If you don't have a grill, you can still prepare the steak according to the recipe in a cast iron pan.

This grilled flank steak is marinated in a mixture of citrus, sweet, and spicy flavors before being cooked to tenderness. You will be astounded by it.

I love cooking. I do, really. But most evenings I don't have the time or the energy to prepare a substantial, complicated supper.

You also probably don't, as well. And that's most likely the reason you're here.

I'm a huge fan of simple recipes. Simple to prepare, lacking in unusual ingredients, and suitable for the entire family.

And the Balsamic Grilled Flank Steak fulfils every requirement.

The marinade just takes a few minutes to prepare, and when the meat has had some time to marinate in the refrigerator, it only takes a few minutes to grill it. There isn't much easier than this.

Ingredients:

• 1/2 teaspoon orange zest.
• 1/4 cup orange Juice.
• 2 tablespoons honey.
• 2 tablespoons vegetable oil.
• 2 tablespoons soy sauce.
• 1 tablespoon chili paste.
• 1 tablespoon chili powder American style, not cayenne pepper.
• 2 minced cloves garlic.
• 2 pound Flank Steak.

Flank Steak Marinade:

The five ingredients salt, sugar, oil, acidity, and seasonings make up the best marinades. Along with adding flavor, the salt and sugar also serve to make the meat moist and soft. The oil sort of serves as a vehicle to carry all the flavors into the meat, while the acidity provides tanginess. The seasonings then make everything more appetizing by enhancing it.

Even two hours will serve to tenderize the meat and produce good results. We advise marinating the meat for at least four hours. When dinnertime arrives, all you have to do is get the grill ready. Make it in the morning and let the meat soak up the incredible taste all day.

Here’s what you'll need:

• Orange zest and juice: for a flavorful citrus kick.
• Soy sauce: While we typically advise using low-sodium soy sauce in our recipes, ordinary soy sauce is acceptable here because the marinade already contains enough salt. But either is OK.
• Chili paste: Although Sambal Oelek, which we use, is spicy, the other ingredients really bring it all together. A good alternative is chilli garlic paste, which is similar to sambal oelek but has additional vinegar, garlic, sugar, and seasonings. Another choice is Sriracha, which has a sweeter flavor.
• Chili powder: This has a smoky flavor and is made in the United States. It should not be confused with the hot cayenne pepper.
• Garlic: For the best flavor, omit the powder and use fresh.
• Honey: Honey's sweetness counteracts the spice don't omit it.
• Vegetable oil: To add the essential fat and aid in keeping the moisture in the meat.

Preparation:

1. In a plastic bag that can be sealed and holds the volume of a gallon, combine all the marinade ingredients. Add the steak and coat with the mixture.
2. Place in the refrigerator for up to an overnight period. Keep the marinade until you're ready to grill.
3. Oil the grill grates thoroughly and preheat it to 450 degrees.
4. Depending on the thickness and the degree of doneness you choose, grill flank steak for 4 to 7 minutes per side (we highly recommend not going over an internal temperature of 145 degrees F.)
5. While you make the sauce reduction, remove the meat from the grill, lay it aside, and allow it to rest for about five minutes.
6. In a small pot, boil the marinade for two to three minutes.
7. Serve the sauce with the steak after cutting it against the grain.
8. Enjoy!

Nutrition:

414kcal. 10gm carbohydrate. 50gm protein. 19g fat. 10g saturated fat. 136 gm cholesterol. 674 gm sodium. 906 gm potassium. 1g fiber. 6gm sugar. 930 IU vitamin A. 9gm vitamin C. 65 gm calcium. 4gm iron.

The nutritional data provided is based on an algorithmic calculation and may change depending on the precise ingredients you use and any recipe modifications you make. I suggest doing the math yourself if these figures are very significant to you.

What to Serve with Flank Steak:

• Simple Side Salad.
• Creamy Cucumber Salad.
• Mexican Street Corn Salad.
• Chickpea Salad.
• Cilantro Lime Rice.

Tips:

How Long to Grill Flank Steak:

Your personal choice will determine how long you grill a flank steak, but we advise against going over medium, or 145 degrees F. Beyond that point, it usually becomes rough and dry. Keep an eye on it using an instant read thermometer. Here is a chart for temperature:

• Rare: 125 degrees F.
• Medium Rare: 135 degrees F.
• Medium: 145 degrees F. (we recommend not going past this temperature for flank steak)
• Medium Well: 155 degrees F.
• Well Done: 165 degrees F.

How to Cut Flank Steak:

When you look at the steak, you will notice thin, long lines or fibers going through the meat in one direction. This is how to cut against the grain. Since those fibers are tough, you should cut perpendicular to or across to them. This will result in a lot more tender steak and make it simpler to chew each piece.

Flank Steak vs Skirt Steak:

These two beef slices are quite similar to one another and sometimes confused for one another. While skirt steak is taken from the diaphragm muscles, flank steak comes from the cow's lower abdomen. While skirt steak is a thinner, wider cut, flank steak has rough fibers, is also very lean, and has a robust beef flavor. For the best softness, both pieces should be cooked quickly over a high heat, and they should be served sliced perpendicular to the grain.

Skirt steak is most frequently used in stir-fries and fajitas after being seared or grilled. Flank steak is versatile and can be grilled, braised, seared, stuffed, or braised. It also enjoys soaking up tasty marinades like the one we're providing today, which makes each bite of the meat soft.

Thanks for reading. I hope you like it.

Don't forget to read: How To Cook Filet Mignon