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D-1
GRILLING RECIPES
GRILLED FLANK STEAK
WITH VEGETABLES
A vastly under-appreciated meat, the ank steak can be a
avorful and fast meal for the weeknights. Get dinner on the
table in under 20 minutes and use a charcoal grill to get all
the best avors of summer with this ank steak recipe.
Ingredients:
1.5 Pound Flank Steak
1.5 tsp of Smoked Paprika
2 Garlic Cloves, Minced
Salt and Pepper to Taste
4 Ears of Corn
2 Large Zucchini, Cut in Half Lengthwise
1 Pint Cherry Tomatoes
3 Tbsp of Olive Oil
1.5 Tbsp of Fresh Rosemary, Chopped
1 Tbsp of Red Wine Vinegar
2 Garlic Cloves, Minced (Oil Dressing)
2 Tbsp of Canola Oil
Instructions:
1. Season ank steak with paprika and garlic. Rub on all
sides and season with salt and pepper.
Brush with canola oil.
2. Brush corn, zucchini, and tomatoes with canola oil and
season with salt and pepper.
3. Preheat the grill to medium high heat.
4. Add ank steak to grill, ip once and cook to desired
internal temperature. About 4 to 6 minutes per side, let
rest 5 minutes.
5. Add vegetables to grill and turn occasionally until lightly
charred all over.
6. Whisk olive oil, rosemary, red wine vinegar, garlic and
salt and pepper to taste in a small bowl.
7. Brush steak and drizzle vegetables with olive oil mixture
and serve with steak immediately.
CHAR-GRILLER
®
ORIGINAL
MARINATED FLANK STEAK
Meat Marinade
Ingredients:
1/2 cup Olive Oil
1/3 cup Soy Sauce
1/4 cup Red Wine Vinegar
2 tbsp. Lemon Juice
1 tsp. Dry Mustard
1 minced Garlic Clove
1 small Onion, minced
1/4 tsp. Pepper
Instructions:
1. Mix marinade ingredients in nonmetal dish.
2. Let steak stand in marinade for no less than 4 hours
in refrigerator.
3. Sear each side over high heat for 5 minutes; cook to
desired internal temperature.
4. Cut steak diagonally across the grain into thin slices
before serving.
FIND MORE
RECIPES AT
CHARGRILLER.COM
• Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert thermometer into the thickest part of the meat,
not touching bone, and allow 1 to 1 1/2 minutes to register temperature.
• USDA Safe Minimal Temperature is 165°F for chicken / poultry.
• USDA Safe Minimal Temperature is 145°F for Beef, Pork, Veal & Lamb (Steaks, chops, roasts).
Direct Heat Recipes
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