Loaded Flank Steak
Juicy, flavorful, and boldly indulgent, this Loaded Flank Steak recipe is the ultimate centerpiece for your next dinner. Marinated in a rich blend of soy sauce, balsamic vinegar, honey, and garlic, the tender flank steak is grilled to perfection and topped with caramelized red and yellow bell peppers, sautéed onions, and a generous layer of melted cheddar cheese. Finished with a sprinkle of fresh parsley, this dish strikes the perfect balance between smoky, savory, and slightly sweet. Perfect for weeknight meals or entertaining guests, this steak recipe is easy to prepare and ready in just 35 minutes. Serve with your favorite sides and savor every bite of this restaurant-quality creation! Keywords: Loaded Flank Steak, grilled steak recipe, cheesy steak topping, savory dinner idea.
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons olive oil
- 0.25 cup soy sauce
- 2 tablespoons balsamic vinegar
- 3 units garlic cloves, minced
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 unit red bell pepper, sliced
- 1 unit yellow bell pepper, sliced
- 1 unit red onion, sliced
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon butter
Instructions
Start by preparing the marinade. In a bowl, mix 2 tablespoons of olive oil, soy sauce, balsamic vinegar, minced garlic, honey, salt, and black pepper.
Place the flank steak in a large resealable plastic bag or a shallow dish and pour the marinade over it, ensuring the steak is fully coated. Refrigerate for at least 2 hours, or overnight for best results.
When ready to cook, remove the steak from the refrigerator and let it sit at room temperature for 20 minutes. Meanwhile, preheat a grill or grill pan to medium-high heat.
While the steak is resting, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the sliced bell peppers and red onion, and sauté until softened and slightly caramelized, about 5-7 minutes. Season with a pinch of salt and set aside.
Brush the grill or grill pan with a bit of olive oil to prevent sticking. Grill the flank steak for 4-5 minutes per side for medium-rare, or adjust for your desired doneness. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.
Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes to retain juices.
Slice the flank steak thinly against the grain to ensure tenderness. Arrange the slices on a serving platter.
Top the sliced steak with the sautéed bell peppers and onions. Sprinkle the shredded cheddar cheese evenly over the top while the steak is still warm, allowing the cheese to melt slightly.
Garnish with freshly chopped parsley and serve immediately. Enjoy your Loaded Flank Steak!
Nutrition Facts
Calories |
2306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7171 mg | 312% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 39.3 g | ||
| Protein | 171.6 g | 343% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 971 mg | 75% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2562 mg | 55% | |
*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.
