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Prep 25min
Total4hr25min
Ingredients6
Servings6
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Ingredients
1 1/2
lb. beef flank steak
3
tablespoons olive oil
2
tablespoons lemon juice
2
tablespoons chopped fresh thyme
1/2
teaspoon salt
1/4
teaspoon coarse ground black pepper
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Steps
1
GRILL DIRECTIONS: Score steak on both sides by cutting diagonally at 1 1/2-inch intervals about 1/8 inch deep. Place steak in resealable food storage plastic bag. In small bowl, combine all remaining ingredients; mix well. Pour over steak. Seal bag; turn to coat. Refrigerate at least 4 hours to marinate, turning occasionally.
2
Heat grill. When ready to grill, remove steak from marinade; discard marinade. Place steak on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 12 minutes or until of desired doneness, turning steak once. To serve, cut steak across grain into thin strips.
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To broil steak, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning steak once.
This steak is prepared in the style of London broil, which is grilled whole flank steak served thinly sliced across the grain. Our recipe gives the marinade a Mediterranean twist.
Cut from the lower hindquarters, flank steak is a flavorful piece of beef that’s often marinated and grilled.
Make sure the grill is hot before adding the steak. A hot grill quickly seals the outside of the meat while the inside stays juicy and tender. Use a simple hand test to judge the heat of the grill When you cannot hold your hand 5 inches over the grill for more than 2 seconds, it’s hot and ready for steaks.
Use an electric knife to easily cut the grilled steak into thin slices.
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Nutrition Facts
Serving Size:1 Serving
Calories
160
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
4g
20%
Cholesterol
45mg
15%
Sodium
90mg
4%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
17g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
15%
15%
Exchanges:
2 1/2 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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