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Grilled Flank Steak with Nectarines
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Prep Time:
30 minutes
Total Time:
4 hours 30 minutes
Succulent grilled beef marinated in a flavorful honey-ginger blend.
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
Instructions:
  • Combine all ingredients, excluding the beef and nectarines, in a shallow glass bowl, plastic dish, or resealable plastic bag for marinating.
  • Score both sides of the beef in a diamond pattern about 1/2 inch apart and 1/8 inch deep. Place the beef in a marinade in a bowl and make sure to coat all sides evenly. Cover the dish or seal the bag and refrigerate for at least 4 hours, but no more than 24 hours, remembering to turn the beef occasionally.
  • Prepare your grill with either charcoal or gas for direct heat. Take the beef out of the marinade and set the marinade aside for later use.
  • Grill beef over medium heat for 12 to 14 minutes until medium doneness (160°F), brushing with marinade and turning once. Add nectarines to grill for the last 5 minutes, turning and brushing with marinade. Discard excess marinade. Slice beef diagonally and serve with nectarines.

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