Flank Steak with Lemon Shallot Marinade
Elevate your steak night with this flavorful Flank Steak with Lemon Shallot Marinade, a recipe that combines zesty citrus, aromatic shallots, and fresh herbs for an effortless yet gourmet meal. This marinade is a harmonious blend of freshly squeezed lemon juice, fragrant rosemary, thyme, and a touch of garlic, infusing the tender flank steak with bright, bold flavors. Perfectly grilled or skillet-seared, the steak develops a beautifully caramelized crust while remaining juicy and tender inside. Ready in under 30 minutes of active cooking time (plus marinating), this dish is ideal for weeknight dinners or entertaining guests. Serve it alongside roasted vegetables or a crisp green salad for a complete and satisfying meal that’s guaranteed to impress.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 medium Shallots
- 3 Garlic cloves
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 0.25 cup Olive oil
- 1 tablespoon Fresh rosemary
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
1. Finely chop the shallots and garlic cloves and place them in a medium-sized mixing bowl.
2. Add the lemon juice, lemon zest, olive oil, rosemary, thyme, salt, and black pepper to the bowl. Whisk the marinade ingredients together until well combined.
3. Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Make sure the steak is evenly coated with the marinade.
4. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 1 hour, preferably 4-6 hours for maximum flavor.
5. Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
6. Preheat your grill or a skillet over medium-high heat. Lightly oil the grill grates or skillet to prevent sticking.
7. Remove the steak from the marinade, letting excess marinade drip off. Discard the leftover marinade.
8. Grill or sear the steak for 5-6 minutes per side, depending on thickness and desired doneness (125°F for rare, 135°F for medium-rare, 145°F for medium).
9. Remove the steak from the grill or skillet and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.
10. Thinly slice the steak against the grain and serve warm. Pair with your favorite sides, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4052 mg | 176% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 7.5 g | ||
| Protein | 134.9 g | 270% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 94 mg | 7% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1720 mg | 37% | |
*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.
