Low Sodium Grilled Flank Steak
Elevate your summer grilling game with this flavorful Low Sodium Grilled Flank Steak recipe, a perfect combination of bold taste and heart-healthy ingredients. Marinated in a zesty mixture of olive oil, balsamic vinegar, fresh lemon juice, garlic, and aromatic herbs like rosemary and thyme, this dish delivers mouthwatering flavor without relying on added salt. A touch of black pepper, onion powder, and optional red pepper flakes provides subtle heat and savory balance. The steak is grilled to perfection, producing a juicy, tender bite with a delightful charred crust. With only 15 minutes of prep time and a quick 10-minute cook, this easy-to-make recipe is ideal for busy weeknights or indulgent weekend barbecues. Serve it sliced thin against the grain alongside crisp salads, roasted vegetables, or whole-grain sides for a wholesome and satisfying meal. Perfect for anyone seeking low sodium recipes with maximum flavor, this dish is sure to be a new family favorite!
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Recipe Information
Ingredients
- 1 pound flank steak
- 0.25 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 0.5 teaspoon black pepper
- 0.5 teaspoon onion powder
- 0.25 teaspoon red pepper flakes (optional)
Instructions
In a medium-sized bowl, whisk together olive oil, balsamic vinegar, lemon juice, and minced garlic.
Add fresh rosemary, thyme leaves, black pepper, onion powder, and optional red pepper flakes to the bowl. Mix well to combine.
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish.
Refrigerate the steak for at least 2 hours, or preferably overnight, to allow the flavors to infuse.
Preheat your grill to high heat. Remove the steak from the marinade and let it come to room temperature for about 15 minutes before grilling.
Oil the grill grates lightly to prevent sticking. Place the flank steak on the hot grill.
Grill the steak for approximately 4-5 minutes on each side for medium-rare, depending on the thickness of the steak.
Remove the steak from the grill and let it rest for at least 5 minutes to retain its juices.
Slice the steak thinly against the grain to enhance tenderness and serve immediately.
Nutrition Facts
Calories |
1669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 1692 mg | 74% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 5.6 g | ||
| Protein | 133.4 g | 267% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 87 mg | 7% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1531 mg | 33% | |
*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.
