Marinated Flank Steak

This was the oddest marinade. 

Ok, so maybe it wasn't the worst marinade, but it certainly wasn't the best. To be fair, I did have to make a couple substitutions. 

First, Blueberry was coming to dinner so I had to swap the soy for tamari (she's gluten free) and I feel like that gave it a stronger soy flavor. 

Second, finding peach nectar was impossible. Two stores I tried and neither had it. The interwebs suggested subbing with peach syrup from canned peaches and/or pureeing the canned peaches. I took the easy way out and just used the syrup. ZERO peach flavor. 

Bottom line, not worth trying. 

Marinated Flank Steak

Recipe from Tastes Better From Scratch

Serves 6

• 1 cup oil (vegetable or canola oil)
• 1 cup low-sodium soy sauce
• 1 cup peach juice or peach nectar*
• 2 Tablespoons dried minced onion
• 2 Tablespoons dried parsley flakes
• 1 flank steak

Add oil, soy sauce, peach juice, minced onion and parsley to a large ziplock bag.

Add the flank steak to the bag, seal it, and lay it flat in your fridge to marinate for 3-6 hours.

Remove the bag from the fridge about 15 minutes before grilling.

Heat grill to high heat. Once the grill is hot, remove the steak from the bag of marinade (you can discard the marinade) and lay it on the grill.

Cook for 3-4 minutes, then flip to the other side and cook for 3-4 more minutes, depending on how well done you like your steak. I don’t use a meat thermometer, but if you do, a general guideline is 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium.

Remove steak from the grill and place it on a cutting board. Cover it with a piece of tinfoil and allow it to rest for 5-10 minutes.

Cut the meat across the grain, at a diagonal, in VERY THIN slices (almost “paper thin”). ENJOY!