Ingredients
6
6 servings
- •0.75 cup vegetable oil
- •0.25 cup soy sauce
- •2 tablespoons distilled white vinegar
- •3 tablespoons honey
- •1.5 teaspoons garlic powder
- •1.5 teaspoons ground ginger
- •1 green onion, thinly sliced
- •1 (1 1/2-pound) flank steak
Instructions
- Whisk vegetable oil, soy sauce, vinegar, honey, garlic powder, ginger, and green onion together in a bowl; pour into a resealable plastic bag. Add flank steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove flank steak from marinade and shake off excess. Pour marinade into a small saucepan and set aside.
- Cook flank steak on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Remove from the grill and cover with several sheets of aluminum foil. Let rest for 10 minutes, then slice thinly against the grain.
- While the steak is cooking and resting, bring marinade to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 minutes. Pour over sliced steak to serve.
Nutritional Facts
Per 6 servings
- Calories: 382
- Carbohydrate: 11g
- Fat: 32g
- Fiber: 0g
- Protein: 14g
- Sugar: 9g
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