Grilled Flank Steak with Nectarines

A tasty honey-ginger marinade highlights this beefy grill meal.

Save and Share

false

( 3 Ratings)

3 Ratings

5 Stars 100%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

b9309485-583c-4e63-b15f-7093fa534bff

Prep Time 30 min
Total Time 4 hr 30 min
Servings 4

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 In shallow glass bowl or plastic dish, or resealable food-storage plastic bag, mix all ingredients except beef and nectarines.
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.
3 Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade.
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.

EXPERT TIPS

Expert Tips

Serve these flank steak slices and grilled nectarines with hot cooked orzo mixed with a little olive oil and chopped fresh thyme.

“Speed-scratch” your marinade: Skip the wine, soy sauce, sherry and honey. Instead, add 1/2 teaspoon ground ginger, 3 tablespoons sliced green onions and 1 teaspoon finely chopped garlic to 1 cup purchased Oriental-style salad dressing or marinade.

Got questions? Our experts have the answers. Ask Betty now.