Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 6 people
- 1 1/2 lbs beef flank steak
- 1 cup reduced-sodium soy sauce
- 1/4 cup lemon juice
- 1/2 cup coconut water
- 4 garlic cloves minced
- 2 tbsp Ginger peeled and chopped
- 2 tbsp Olive Oil
- 1/2 tbsp Kosher salt
- 1/2 tbsp Black Pepper
Mix soy, lemon juice, coconut water, olive oil, garlic, and ginger in a medium mixing bowl.
Place flank steak in large ziplock bag and top with marinade.
Refrigerate overnight. If steak isn’t fully submerged then flip the steak about halfway through marinating process
Remove steak from marinade. Dry the steak and leave out until it reaches room temperature. Season with the salt and pepper
Dampen a folded paper towel with olive oil. Wipe down the grill grates with the oiled paper towel
Preheat grill for high heat direct grilling.
Grill the steak for 6-7 minutes. Flip and grill another 6 minutes.
Remove steak from the grill and let rest for at least 10 minutes before cutting.
Calories: 231kcal | Carbohydrates: 6g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 2080mg | Potassium: 548mg | Fiber: 1g | Sugar: 2g | Vitamin C: 5mg | Calcium: 42mg | Iron: 3mg