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Sunday, August 22, 2010

Balsamic-Marinated Flank Steak

Serves: 4
Serving Suggestions: Potato/Long Grain Rice, Broccoli, Salad, Rolls

1 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 to marinate, turning occasionally.

2.    PREHEAT grill to medium-high heat. Remove steak from marinade; discard bag and marinade.

3.    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.

4.    Cooking Know-How: For more flavor, marinate the steak overnight.

5.    Serving Suggestion: Serve with grilled vegetables and hot cooked brown rice.

6.    Food Facts: For best results, allow marinated steak to stand at room temperature for 20 to 30 min. before grilling.

7.    Make it Easy: Freeze flank steak in dressing in freezer-weight resealable plastic bag. To thaw steak, place bag in refrigerator. The steak will marinate in the dressing as it thaws.

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