Grilled Flank Steak

This juicy steak is coated with a delectable, garlicky marinade, and it cooks up flawlessly every time - whether you use an outdoor grill, grill pan, or skillet. And you can use any cut of steak you want!

Course Main Course

Cuisine American

Diet Gluten Free, Low Calorie, Dairy Free Diet

Keyword flank steak, grilled steak

Prep Time 10

Cook Time 10

Resting Time 1

Total Time 1 20

Servings

Calories 117kcal

Author Robin Miller

Ingredients

2 tablespoons apple cider vinegar
1 tablespoon olive oil
3 cloves garlic minced
1 teaspoon brown sugar
Salt and freshly ground black pepper
1 flank steak or skirt steak, or steak of choice, about 1 1/4 to 1 1/2 pounds

Instructions

In a shallow dish, whisk together the vinegar, oil, garlic, brown sugar, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Add the steak and turn to coat.
Marinate in the refrigerator for at least 1 hour, and up to 4 hours.
Pull the steak from the fridge 30 minutes before cooking.
Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high. Add the steak (discard the marinade) and cook for 5 to 8 minutes per side for medium-rare (135 degrees), or until you reach your desired level of doneness. Remember the steak will continue to cook and rise 5 degrees once you remove it from the heat.
Transfer the steak to a cutting board and let rest for 5 minutes.
Thinly slice the steak, against the grain, and serve.

Nutrition