Gluten-Free Grilled Flank Steak |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Red wine and thyme are the perfect ingredients to turn tender steak into mouthwatering fare. While it offers the added bonus of being gluten-free, any guest at your table will love it. âMelissa McCrady, Milwaukee, Wisconsin Ingredients:
3/4 cup gluten-free reduced-sodium tamari soy sauce |
2 tablespoons dried thyme |
1 beef flank steak (2 pounds) |
3 bunches green onions, chopped |
1/3 cup reduced-fat butter |
1-1/2 cups dry red wine or reduced-sodium beef broth |
Directions:
1. In a large resealable plastic bag, combine soy sauce and thyme. Add the beef; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight.
2. Drain and discard marinade. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes.
3. Meanwhile, in a small saucepan, saute onions in butter until tender. Add wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until sauce is slightly thickened.
4. To serve, thinly slice steak across the grain; serve with sauce. Yield: 8 servings.
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