Pat steaks dry and place in a 2-gallon resealable plastic bag. Whisk together olive oil, soy sauce, vinegar, brown sugar, mustard, and garlic; pour over steaks and seal bag. Refrigerate for 2 hours, turning bag occasionally.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Looking to meal prep? We've got just the recipe! Marinate and grill this flank steak and use it to make Summer Steak Salad, Italian Nachos, Cuban Steak Sandwich, and/or Banh Mi Bowls.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (2-lbs. each) Hy-Vee Angus Reserve flank steaks, about 1-inch-thick | ||
| ½ c. Gustare Vita olive oil | ||
| ¼ c. Hy-Vee less-sodium soy sauce | ||
| 3 tbsp. Gustare Vita red wine vinegar | ||
| 2 tbsp. Hy-Vee brown sugar, packed | ||
| 1 tbsp. Hy-Vee Dijon mustard | ||
| 5 clove(s) garlic, minced | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper |
Things To Grab
- Paper towels
- 2-gallon resealable plastic bag
- Whisk
- Small bowl
- Charcoal or gas grill
- Meat thermometer
- Aluminum foil
Directions
Preheat a charcoal or gas grill with greased rack for direct cooking over medium-high heat. Remove steaks from bag; discard marinade. Grill steaks 14 to 18 minutes or until medium-rare (130 degrees), turning halfway through.
Transfer steaks to clean cutting board. Cover loosely with foil; let rest 10 minutes. Set aside 1 steak to refrigerate and serve later. Thinly slice remaining steak across the grain; season to taste with salt and pepper. Use steak as a main entree, or as an ingredient in Summer Steak Salad, Italian Nachos, Cuban Steak Sandwich, and/or Banh Mi Bowls.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 70mg
- Sodium: 210mg
- Total Carbohydrates: 3g
- Protein: 25g
Daily Values
0%
Iron 10%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 8%