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Grilled Flank Steak with Nectarines

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By Betty Crocker Kitchens
Updated Jun 20, 2008
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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
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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
Make With
Progresso Broth

Instructions

  • Step 
    1
    In shallow glass bowl or plastic dish, or resealable food-storage plastic bag, mix all ingredients except beef and nectarines.
  • Step 
    2
    Make 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.
  • Step 
    3
    Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade.
  • Step 
    4
    Cover 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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