Description
Grilled Flank Steak is a must-try dish that brings vibrant flavors to your summer cookouts or quick weeknight dinners. With its tangy marinade of stone-ground mustard, fresh herbs, and garlic, this beef cut transforms into a juicy, smoky delight in just minutes on the grill. Perfectly tender and keto-friendly, this recipe allows for endless serving possibilities—from tacos to salads—making it a versatile option for any meal. Enjoy the ease of preparation and cleanup while savoring the rich taste that will have everyone asking for seconds!
Ingredients
Scale
- 18 oz flank steak
- 3 tablespoons avocado oil
- 2 tablespoons minced parsley
- 2 tablespoons minced cilantro
- 2 tablespoons stone ground mustard
- 1 tablespoon red apple vinegar
- 3 cloves garlic, minced
- 1 1/2 teaspoons salt
Instructions
- Pat the flank steak dry with paper towels and place it in a large baking dish or Ziploc bag.
- In a small mixing bowl, whisk together avocado oil, parsley, cilantro, stone ground mustard, red apple vinegar, garlic, and salt until well combined.
- Rub the marinade all over the steak, ensuring it's evenly coated. Refrigerate for at least 1-2 hours (up to 8 hours) to allow the flavors to penetrate.
- Remove the steak from the refrigerator about 30 minutes before grilling to reach room temperature.
- Preheat one side of your grill to high heat (450–500°F). Grill the steak on the hot side for about 3-5 minutes per side until charred.
- Move to the cooler side of the grill and cover until reaching an internal temperature of 125°F for medium-rare or 135°F for medium.
- Let rest for at least 5 minutes before slicing against the grain.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: Approximately 4.5 oz (127g)
- Calories: 295
- Sugar: 0g
- Sodium: 637mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 90mg