Cast irons aren't just for the stove top. You can also use them on the grill to cook vegetables, meat, and just about anything.
Servings and Ingredients
|2 tbsp. shallots, minced|
|2 tbsp. chives, sliced|
|2 clove(s) garlic, minced|
|2 tbsp. fresh lime juice|
|2 tbsp. Hy-Vee less sodium soy sauce|
|1 tbsp. Hy-Vee brown sugar, packed|
|Hy-Vee kosher sea salt, to taste|
|Hy-Vee black pepper, to taste|
|1 lbs. flank steak|
|½ c. grape tomatoes, halved|
|Lime wedges, for garnish|
Things To Grab
- Small bowl
- Large resealable plastic bag
- Charcoal or gas grill
- Cast iron skillet
- Meat thermometer
- In a small bowl, combine shallots, chives, garlic, lime juice, soy sauce, brown sugar, salt and black pepper. Pour into large resealable plastic bag. Add steak to plastic bag. Place in refrigerator and marinate for 30 to 60 minutes, turning bag occasionally.
Prepare a charcoal or gas grill for direct grilling over medium-high heat. Add cast iron skillet to grill to preheat.
Remove steak from marinade; discard marinade. Add steak to skillet and sear on both sides, about 2 minutes per side. Transfer steak to grill, reserving drippings in pan. Remove pan from grill. Grill steak for 8 to 10 minutes for medium-rare (130 degrees) or 12 to 14 minutes for medium (140 degrees), turning once during cooking.
- Return pan to grill and add sliced tomatoes. Allow the juices in the tomatoes to deglaze the pan, then add steak and coat in pan sauce. Squeeze lime wedges over steak, if desired.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 35mg
- Sodium: 330mg
- Total Carbohydrates: 8g
- Protein: 25g
From the week of August 12th, 2016