Prep 10 mins
Cook 15 mins
Another recipe I am posting for safe keeping found in my Simple and Delicious magazine. With grilling season started down here in Florida, love trying new recipes for the grill. Time doesn't include the marinading time, so make sure to make it up early in the day or the night before.
- 59.14 ml thinly sliced green onion
- 59.14 ml unsweetened pineapple juice
- 59.14 ml soy sauce
- 59.14 ml ketchup
- 59.14 ml plum sauce
- 29.58 ml minced fresh cilantro
- 3 garlic cloves, minced
- 14.79 ml minced fresh gingerroot
- 1 beef flank steak (1-1/4 pounds)
- In a small bowl, combine the first eight ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the steak. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. To serve, thinly slice across the grain.
*Wonderful* This combination of ingredients for the marinade gives so much flavor to the flank steak. A great grilled steak, moist and so delicious and tender. Served with Simple Soba Noodle Salad. Thanks! *Made for Seasoned Sailor and his Sassy Sirens ZWT 6*
This recipe is truly a fantastic recipe. I marinated the flank steaks and one london broil for 6 hours before grilling. The flavor of the marinade really showed through in the meat! It was just perfect. I used the leftover slices to top a romaine salad with radishes, chow mein noodles and an Asian Sesame dressing for lunch the next day. This steak was the showcase of our Father's Day grill and everyone was impressed! Thanks diner for sharing. Made for PRMR tag game.
Outstanding!! It was totally enojyed by my friend and I! I was not allowed to have the leftovers, he definitely wanted to keep them for himself! I marinated for about 5 hours, cooked it over direct heat for about 6 minutes each side, then moved to indirect heat as it was a pretty thick flank steak. Came out perfect!!! Made for a Seasoned Sailor and his Sassy Sirens - ZWT6!