GRILLED FLANK STEAK WITH NECTARINES

Grilled Flank Steak with Nectarines image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h30m

Yield 4

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 375, Carbohydrate 31 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 38 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1000 mg