The sweet and tangy flavour of the sauce and the tenderness of the meat are sure to make this recipe a hit with any steak lover.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Diana Sauce Gourmet Honey Garlic BBQ Sauce
1/4 cup Renée's Balsamic Vinaigrette
1 Tbsp. honey
2 tsp. Heinz Dijon Mustard
1 clove garlic, minced
1 beef flank steak (1-1/2 lb./675 g)
3/4 tsp. pepper
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How do I make it ?
Mix barbecue sauce, vinaigrette, honey, mustard and garlic until blended.
Score steak on both sides with shallow cross-cuts; place in shallow dish. Reserve 1/3 cup barbecue sauce mixture for later use. Pour remaining barbecue sauce mixture over steak; turn to evenly coat both sides of steak with barbecue sauce mixture. Refrigerate 4 hours to marinate.
Heat greased barbecue to medium-high heat. Remove steak from marinade; discard marinade. Sprinkle steak with pepper.
Grill steak 5 to 6 min. on each side or until done, brushing with reserved barbecue sauce mixture for the last few minutes. Remove steak from barbecue. Let stand 5 min. before cutting across the grain into thin slices.
Kraft Kitchen Tips!
Prepare using Kraft Balsamic Vinaigrette Dressing.
Serve with roasted potatoes and steamed fresh broccoli. Or, serve in split sandwich buns.
The flank steak can be marinated up to 24 hours before grilling as directed.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 4 g
Cholesterol 60 mg
Sodium 310 mg
Carbohydrate 15 g
Fibre 0 g
Sugars 11 g
Protein 29 g
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.