Alberta Flank Steak
Experience the rich and savory flavors of Alberta Flank Steak—a perfect blend of juicy tenderness and bold seasoning that's ideal for grilling enthusiasts. This recipe features a succulent 1.5-pound flank steak marinated in a delectable mixture of soy sauce, maple syrup, Dijon mustard, and garlic, with a smoky touch of paprika and a hint of fresh rosemary. The marinade not only tenderizes the meat but also infuses it with a savory-sweet complexity that shines with every bite. Grilled to perfection in just 10 minutes, this dish is designed to impress, whether served for a casual summer barbecue or an elegant dinner. Pair it with roasted vegetables or a crisp salad for a stunning meal that'll have everyone asking for seconds.
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Recipe Information
Ingredients
- 1.5 lbs flank steak
- 0.25 cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 4 cloves minced garlic
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 sprig fresh rosemary
Instructions
Place the flank steak on a cutting board and use a sharp knife to lightly score the surface in a crisscross pattern. This helps the marinade penetrate the meat more effectively.
In a medium mixing bowl, whisk together the soy sauce, olive oil, maple syrup, Dijon mustard, minced garlic, apple cider vinegar, smoked paprika, black pepper, and salt until fully combined.
Pour half of the marinade into a resealable plastic bag or a shallow dish. Add the flank steak and ensure it is well coated on all sides. Reserve the remaining marinade to use as a basting sauce later.
Add the fresh rosemary sprig to the bag (or dish) for an extra layer of flavor. Seal the bag or cover the dish and refrigerate for at least 4 hours, but preferably overnight, to let the flavors meld.
When ready to cook, preheat your grill to medium-high heat. Brush the grates with oil to prevent sticking.
Remove the flank steak from the marinade and discard the used marinade and rosemary. Pat the steak dry with paper towels to ensure a good sear.
Grill the steak for 4-5 minutes per side, depending on your desired level of doneness. While grilling, brush the steak with the reserved marinade occasionally for added flavor.
Once cooked to your preference (125°F for rare, 135°F for medium-rare, or 145°F for medium), remove the steak from the grill and place it on a cutting board. Tent loosely with aluminum foil and let it rest for 5-10 minutes to redistribute the juices.
Slice the steak thinly against the grain to ensure maximum tenderness. Serve immediately with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4075 mg | 177% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 27.1 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 340 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
