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Marinated Flank Steak Cook Time: 180 minutes Difficulty: Medium Serves up to: 24
Ingredients Marinade: 3 Medjool dates pitted and softened if necessary, by soaking in very hot water 2 Tablespoons water ½ cup Almond Breeze® Unsweetened Original Almondmilk Coconutmilk 1 Tablespoon spicy brown mustard 1 Tablespoon raw apple cider vinegar 2 cloves garlic ¼ teaspoon onion powder ¼ teaspoon smoked paprika Black pepper or crushed red pepper flakes for spice ¼ teaspoon sea salt ¼ cup olive oil or avocado oil Flank Steak: 1.5 lbs. flank steak Fresh chives chopped for garnish
Directions Marinade: 1. Combine all marinade ingredients in a high-speed blender except for the olive oil. 2. P uree ingredients and then add the olive oil with the blender running on low speed. Flank Steak: 1. Score the steak all over with a knife, place in a large bowl and pour all the marinade over the steak, turning to completely coat. 2. C over tightly in plastic wrap and marinate for at least 2 hours, or overnight if desired. 3. O nce ready to grill, preheat grill to medium-high heat. 4. Remove most of the marinade from the steak, leaving a very thin coating.
5. The rest of the marinade can either be discarded or boiled into a sauce for the steak. 6. Place the steak on the hot grill and turn after the first side is browned with visible grill lines, repeat on the second side. 7. Lower the heat to medium, cover the grill and continue to cook until steak is done to preference, turning once. You may use a meat thermometer for temperature precision. Assembly: 1. Once done, remove the steak from the grill and place on a large platter. 2. C over loosely with aluminum foil for 5-10 minutes to rest. 3. U sing a fork and long, sharp knife cut the steak against the grain into ½ inch slices on a slight angle and serve.
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