Grilled Marinated Flank Steak

Grilled Marinated Flank Steak
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1/2 cup honey
  • 1/2 cup vegetable oil
  • 1/3 cup low sodium soy sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon dried red pepper flakes
  • 1 clove garlic, minced
  • 1 (2 pound) flank steak
  • 1 large sweet onion, cut into 1/2-inch pieces

Directions

  1. Stir honey, oil, soy sauce, ginger, red pepper flakes and garlic in a medium bowl. Place flank steak and sliced onion in a large plastic zipper bag. 
  2. Pour marinade into bag; seal. Refrigerate several hours or overnight, turning bag over once.
  3. Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
  4. Drain meat and onions; discard marinade.
  5. Grill meat and onions covered 7 to 8 minutes on each side. Meat will be medium-rare (125°F to 130°F) to medium (131°F to 140°F) doneness. Let meat stand 10 minutes before slicing.
Serves: 8
 
TEST KITCHEN TIPS:
  • Bright green pesto adds color and is a fresh, zesty complement to grilled flank steak. Arugula Pesto— a classic take on Traditional Basil Pesto— is our go-to topping for this grilled favorite. Serve pesto-topped flank steak alongside a bright salad and your drink of choice for the perfect grilled meal.

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