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Marinated Flank Steak

Prep Time 45 minutes
Cook Time 15 minutes
Servings 2
Calories 818kcal

Ingredients

Marinated Steak

  • 1 TBSP Extra-virgin olive oil
  • 3 TBSP Lime juice
  • 3 TBSP Reduced-sodium soy sauce
  • 4 cloves Garlic minced
  • 2 tsp Chili powder
  • 1 tsp Ground cumin
  • 1 tsp Dried oregano
  • 8 oz Flank steak

Seasoning

  • Salt
  • Black pepper

Baked Potato

  • 1 Russet potatoes rinsed and poke with a fork all over
  • 4 tsp Butter plus more for buttering the bread if using
  • 4 TBSP Sour cream

Charred Corn Tomato Salad

  • 1 ear Corn on the cob shucked
  • 2 TBSP Fresh parsley minced
  • 2 TBSP Fresh cilantro minced
  • 1 clove Garlic minced
  • 2 TBSP Extra-virgin olive oil more if needed
  • 1 Tomato cut into wedges
  • 2 slices Crusty bread

Light beer

  • 24 oz Light beer cold
US Customary - Metric

Instructions

  • Make the marinated steak: Mix all ingredients together in a large bowl. Toss to coat the steak in the marinade. Cover bowl and place in refrigerator. Let steak marinate for 30 minutes or up to 1 day.
  • Prep the ingredients per the instructions above.
  • Preheat a grill or grill pan on medium heat. Place the potato on the top rack of the grill or alternatively into a preheated oven at 400℉ (202℃). Bake for about 45 minutes or until tender.
  • Grill the corn on all sides until nicely charred and tender. Cut the corn kernels off the cob and place them into a bowl. Mix the remaining ingredients for the corn tomato salad with the corn. Season with salt and pepper.
  • Grill the steak on both sides to your desired temperature using a thermometer (see below). Set the steak aside to rest for 5 minutes before slicing thin against the grain.
  • Slice the potato in half. Season with salt and pepper; top with butter and sour cream.
  • Toast the bread. Spread with butter if desired.
  • Serve the steak with corn tomato salad, baked potato, and beer.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120°F (46 - 48°C)
  • Medium Rare: 125 - 130°F (51 - 54°C) 
  • Medium: 135 - 140°F (57 - 60°C)
  • Medium Well: 145 - 150°F (62 - 65°C)
  • Well Done: 160°F (71°C)

Nutrition

Calories: 818kcal | Carbohydrates: 50g | Protein: 58g | Fat: 46g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 1166mg | Potassium: 1789mg | Fiber: 13g | Sugar: 5g | Vitamin A: 1566IU | Vitamin C: 40mg | Calcium: 194mg | Iron: 8mg