Servings: 6 people
Calories: 231kcal
Equipment
Ingredients
- 1 ½ lbs beef flank steak
- 1 cup reduced-sodium soy sauce
- ¼ cup lemon juice
- ½ cup coconut water
- 4 garlic cloves minced
- 2 tablespoon Ginger peeled and chopped
- 2 tablespoon Olive Oil
- ½ tablespoon Kosher salt
- ½ tablespoon Black Pepper
Instructions
- 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.
Nutrition
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
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