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Ingredients
- 1/2 cup sherry vinegar
- 1/2 cup extra virgin coconut oil
- 1/4 cup Dijon mustard
- 1/4 cup smoked paprika
- 8 cloves garlic, minced (optional)
- salt and ground black pepper to taste
- 4 pounds very thin flank steak
Total Time:
15 min Prep:
10 min
Cook:
5 min
Yield: 8 Level: easy
Yield: 8 Level: easy
Directions
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Whisk sherry vinegar, extra virgin coconut oil, mustard, paprika, garlic, salt, and pepper together in a large bowl. Place steak in marinade and turn to coat. Marinate at room temperature for 30 minutes.
- Cook steak on the preheated grill, turning once, until each side is browned, steak is beginning to firm, and is hot and slightly pink in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steak to a plate and let rest for 5 to 10 minutes before slicing.
