Marinated Flank Steak
The longer the flank steak marinates, the more flavorful it will be--to a point. Don't go much less than 12 hours or much beyond 24 hours.
- Prep time
- 12 hr
- Cook time
- 14 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 pounds flank steak
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3/4 cup pomegranate molasses
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon dijon mustard
- 3 tablespoons brown sugar
- 1/2 teaspoon granulated garlic powder
- 1 orange bell pepper, sliced in 1-inch rounds
- 1 red bell pepper, sliced in 1-inch rounds
- 1 vidalia onion, sliced in 1-inch rounds
- 2 tablespoons neutral oil, such as avocado or safflower, to coat the grill
Instructions
- 1
With a fork, prick the flank steak all over. Season both sides of the steak with the salt and pepper.
- 2
In a small bowl, whisk the pomegranate molasses, olive oil, mustard, brown sugar, and garlic powder. Set aside about 1/3 of the sauce to use when serving the meat after grilling.
- 3
Pour the rest of the marinade in a gallon ziploc bag. Add the flank steak, pepper slices, and onion slices. Pushing out as much air as possible, close the bag and refrigerate the meat for at least 12 hours and up to 24 hours.
- 4
To grill the meat, coat the grill grates with the neutral oil using tongs and a bit of paper towel. Heat the grill to medium high.
- 5
Once the grill is hot, lay the flank steak, pepper and onion on the oil-coated grates. Grill for 6- to 8 minutes, then flip the steak and vegetables. Grill for another 6 minutes, or to 150 degrees at the center of the steak.
- 6
Brush the finished steak with some of the reserved sauce while it rests for 15 minutes. Slice the steak on an angle against the grain, and serve with more of the reserved sauce over top or on the side.