Added to shopping list. Go to shopping list.
Ingredients4 h 10 m servings 465 cals
Original recipe yields 2 servings
- Cut steak in half crosswise into 2 equal pieces. Place in a zip-top plastic bag. Pour in marinade; squeeze air out of bag and seal. Place in a bowl; refrigerate 4 hours to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove marinated steaks from bag and drain on paper towels. Sprinkle both sides with salt and pepper.
- Place steaks on the grill. Cook until medium-rare, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 125 and 130 degrees F (54 degrees C). Transfer steaks to a warm plate; lightly tent with aluminum foil. Let rest 8 to 10 minutes before slicing and serving.
Per Serving: 465 calories; 26.1 g fat; 8 g carbohydrates; 46.6 g protein; 155 mg cholesterol; 3023 mg sodium. Full nutrition