Serves: 4
Total Calories: 512
TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.
Trim the steak of any surface fat. Place the steak in a large, resealable plastic bag and pour in the marinade. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerator for 6 to 8 hours, turning occasionally.
Remove the steak from the bag and discard the marinade. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling.
Grill the steak over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 3 to 5 minutes. Cut across the grain into thin diagonal slices. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Peanut-Curry Flank Steak recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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