Flank Steak Marinated with Shallots and Pepper

Randy Mayor; Melanie J. Clarke

Balsamic and red wine vinegars give this steak a tangy kick.

Yield: 4 servings (serving size: 3 ounces)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 184
  • Calories from fat: 42%
  • Fat: 8.6g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 23.2g
  • Carbohydrate: 1.8g
  • Fiber: 0.2g
  • Cholesterol: 57mg
  • Iron: 2.5mg
  • Sodium: 220mg
  • Calcium: 12mg

Ingredients

  • 1/4 cup chopped shallots
  • 1/4 cup red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon coarsely ground black pepper, divided
  • 1 (1-pound) flank steak, trimmed
  • 1/4 teaspoon salt
  • Cooking spray

Preparation

  1. Combine first 3 ingredients in a large zip-top plastic bag; add 1/2 teaspoon pepper and steak. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
  2. Prepare grill or broiler.
  3. Remove steak from bag; discard marinade. Sprinkle steak with 1/2 teaspoon pepper and salt. Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Flank Steak Marinated with Shallots and Pepper Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy