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Add a photoServings: 4
Ingredients
- 2 lb Flank steak Salt and pepper to season
- 2 lrg Shallots
- 3 Tbsp. Balsamic vinegar
- 2 Tbsp. Sugar
- 2 Tbsp. Soy sauce
Directions
- Accompaniment: Sauteed Portobello and cremini mushrooms (recipe follows)
- Pat steak dry and cut crosswise at a 45 degree angle into 2 equal pcs.
- Season steaks with salt and pepper and transfer to a large resealable heavy-duty plastic bag. Chop shallots and in a bowl stir together with vinegar, sugar, and soy sauce. Pour marinade into bag. Marinate steaks, covered and chilled, turning bag over at least once, at least 2 hrs and up to 2 days.
- Prepare grill. Remove steaks from bag and throw away marinade. Grill steaks on a lightly oiled rack set 5 to 6-inches over glowing coals 7 to 9 min on each side for medium-rare. (Alternatively, grill steaks in 2 batches in a warm lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks as cooked to a cutting board and let stand 10 min.
- Cut steak at a 45 degree angle across grain into thin slices. Serve steak with sauteed mushrooms.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 4 servings | |
| Calories 39 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 454mg | 19% |
| Potassium 31mg | 1% |
| Total Carbs 8.95g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 8.22g | 5% |
| Protein 0.56g | 1% |
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