Tangy Flank Steak
Elevate your grilling game with this irresistible Tangy Flank Steak! Infused with a bold and flavorful marinade of soy sauce, honey, apple cider vinegar, and a kick of garlic and red pepper flakes, this recipe strikes the perfect balance of savory, sweet, and tangy. The tender flank steak soaks up the marinade overnight, ensuring each bite is juicy and packed with mouthwatering flavor. Grilled to perfection in just minutes, this dish is ideal for weeknight dinners or backyard BBQs. Garnished with fresh parsley and served sizzling hot, it pairs beautifully with roasted vegetables, a crisp salad, or buttery mashed potatoes. With minimal prep and maximum flavor, this Tangy Flank Steak is destined to become a household favorite!
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Recipe Information
Ingredients
- 1.5 pounds flank steak
- 0.25 cups soy sauce
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 pieces garlic cloves, minced
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons paprika
- 0.25 teaspoons red pepper flakes
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a medium mixing bowl, combine the soy sauce, olive oil, honey, apple cider vinegar, minced garlic, ground black pepper, paprika, and red pepper flakes to create the marinade.
Place the flank steak in a shallow dish or a large resealable plastic bag, and pour the marinade over it. Ensure the steak is well coated by turning it a few times.
Cover the dish or seal the bag, and let the steak marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
Remove the steak from the refrigerator about 30 minutes before cooking to allow it to come to room temperature.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grill grates or pan to prevent sticking.
Remove the steak from the marinade and let the excess drip off (discard the used marinade). Place the steak on the hot grill.
Grill the steak for 5-6 minutes per side for medium-rare, or longer if you prefer your steak more well done. Use a meat thermometer to check the internal temperature: 130-135°F for medium-rare, 140-145°F for medium.
Once cooked to your desired level, transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain for the most tender results.
Garnish with chopped fresh parsley and serve immediately. Enjoy your tangy flank steak with your favorite side dishes!
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 8.6 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 631 mg | 13% | |
*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.
