Maple Caraway Marinated Flank Steak

Name: Maple Caraway Marinated Flank Steak
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3-4
Cuisine: American
Ingredients: 1 lbs. organic, 100% grass fed flank steak *; 1/3 cup 100% pure maple syrup; 2 Tbsp. spicy brown mustard; 1 Tbsp. olive oil; 1 Tbsp. jarred minced garlic; 1/4 tsp. caraway seeds; Pinch of salt and pepper

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Servings

3-4

Prep Time

10 minutes

Cook Time

15 minutes

Author:

Lauren Manaker

Maple isn’t always top-of-mind when it comes to a marinade ingredient – but it should be! Loaded with a sweet taste and a boost of antioxidants, 100% pure maple syrup complements a slew of summertime flavors. Combine the sweet stuff with savory ingredients like garlic and mustard for a unique and delicious beef marinade.

Image of Maple Caraway Marinated Flank Steak

Ingredients

1 lbs. organic, 100% grass fed flank steak *
1/3 cup 100% pure maple syrup
2 Tbsp. spicy brown mustard
1 Tbsp. olive oil
1 Tbsp. jarred minced garlic
1/4 tsp. caraway seeds
Pinch of salt and pepper

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Directions

Mix all the marinade ingredients together in a small to medium sized bowl.
Place the flank steak in a sealable container or gallon sized Ziploc bag and pour in the marinade. Place in the refrigerator for at least 2 hours making sure to flip a couple of times so that all sides of the steaks get thoroughly coated.
When ready to cook, preheat your grill to about 350°F. While the grill is heating, remove the flank steak from the refrigerator and let sit on the counter so that it begins to come up to room temperature.
When the grill is at temperature, remove the flank steak from the marinade, shake off any excess, and place the flank steak on the grill.
Cook for about 4 minutes, then flip and cook for another 4 minutes. Check the internal temperature of the flank steak and if 130°F, then remove from the grill. If it isn't up to 130°F, then flip and cook for another 3-4 minutes, check the internal temperature again and remove from the grill when it's 130°F.
Cover loosely with aluminum foil and let rest for 10 minutes before serving.

Recipe Note

* This recipe works just as well with skirt steak. Both flank steak and skirt steak are thinner, leaner cuts that are perfect for marinades.

Lauren Manaker is an award-winning registered dietitian based in Charleston, South Carolina. She earned a bachelor's degree and master's degree in human nutrition and is passionate about helping people achieve their nutrition goals. She currently acts as a consultant, food blogger, and freelance writer for outlets including Eating Well and POPSUGAR. When Lauren isn't working, she is enjoying the outdoor life with her daughter, husband, and rescue-pup. Be sure to follow Lauren on Instagram @laurenlovesnutrition.

Maple Caraway Marinated Flank Steak

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