Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
8 hrs 20 mins
Total Time:
8 hrs 45 mins
Servings:
6
Ingredients
Directions
Score flank steak by making shallow crisscross cuts on both sides.
Place olive oil, light brown sugar, red wine, soy sauce, onion powder, honey, green onions, garlic cloves, garlic vinegar, ground ginger, and garlic powder in a blender. Purée until smooth; pour mixture into a resealable plastic bag. Add steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
Remove steak from the refrigerator and pour marinade into a small saucepan. Allow steak to rest at room temperature for 20 minutes.
Meanwhile, bring marinade to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
Preheat an outdoor grill to medium-high heat, and lightly oil the grate.
Grill the steak on the preheated grill until it starts to firm up and is reddish-pink and juicy in the center, about 7 minutes per side, basting often with cooked marinade. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare.
Editor's Note
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts (per serving)
| 482 | Calories |
| 32g | Fat |
| 33g | Carbs |
| 15g | Protein |
