A tasty honey-ginger marinade highlights this beefy grill meal.
Grilled Flank Steak with Nectarines
- Prep Time 30 min
- Total 4 hr 30 min
- Servings 4
- Ingredients 9
Ingredients
- 1/4 cup red wine or nonalcoholic beer
- 1/4 cup soy sauce
- 1/4 cup dry sherry or Progresso™ chicken broth (from 32-oz carton)
- 1/4 cup honey
- 1/2 teaspoon ground ginger
- 3 medium green onions, sliced (3 tablespoons)
- 1 clove garlic, finely chopped
- 1 1/2 lb beef flank steak
- 2 nectarines, each cut into 8 pieces
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Make With
Progresso Broth
Instructions
-
Step1In shallow glass bowl or plastic dish, or resealable food-storage plastic bag, mix all ingredients except beef and nectarines.
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Step2Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern in both sides of beef. Place beef in marinade in bowl; turn to coat. Cover dish or seal bag; refrigerate, turning occasionally, at least 4 hours but no longer than 24 hours.
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Step3Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade.
-
Step4Cover and grill beef over medium heat 12 to 14 minutes for medium doneness (160°F), brushing occasionally with marinade and turning once. Add nectarines to grill for last 5 minutes of grilling, turning once and brushing frequently with marinade. Discard any remaining marinade. Cut beef diagonally across grain. Serve with nectarines.
Nutrition
375
Calories
12 g
Total Fat
38 g
Protein
31 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 375
- Calories from Fat
- 110
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Cholesterol
- 75 mg
- Sodium
- 1000 mg
- Potassium
- 730 mg
- Total Carbohydrate
- 31 g
- Dietary Fiber
- 2 g
- Protein
- 38 g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 4%
- 4%
- Calcium
- 2%
- 2%
- Iron
- 22%
- 22%
Exchanges:
1 Starch; 1 Fruit; 5 Very Lean Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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