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Sunday, May 9, 2010

Balsamic-Marinated Flank Steak, Roasted Vegis & Brown Rice

Balsamic-Marinated Flank Steak
Recipe Courtesy of Kraft

3/4 cup KRAFT Balsamic Vinaigrette Dressing
1   beef flank steak (1-1/2 lb.)
  1. POUR dressing over steak in large resalable plastic bag. Seal bag; turn to evenly coat steak with the marinade. Refrigerate at least 3 hours, turning occasionally. 
    • Cooking Know-How: For more flavor, marinate the steak overnight.
  2. PREHEAT grill to medium-high heat. Remove steak from marinade; discard bag and marinade.
·         Cooking Know-How: For Best Results Let meat sit out for 20-30 minutes before grilling.
  1. GRILL steak 5 min. on each side or until medium doneness (160°F). Remove from grill; cover with foil. Let stand 5 min. Cut steak diagonally across the grain into thin slices.
Make it Easy: Freeze flank steak in dressing in freezer-weight re-sealable plastic bag. To thaw steak, place bag in refrigerator. The steak will marinate in the dressing as it thaws.
Serving Suggestions:
  • Roasted Vegis Marinated in Balsamic Dressing
  • Brown Rice

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