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Marinated Flank Steak Recipe

Photo by: Taste of Home

Janet Wright PORTAGE, PENNSYLVANIA Lemon and ginger enhance these melt-in-your-mouth steaks. The thinly sliced meat basks in the savory marinade overnight for extra flavor and tenderness.

This recipe is:

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5 Servings
Prep: 10 min. + marinating Grill: 15 min.

Ingredients

1/2 cup lemon juice
1/4 cup Crisco® Pure Olive Oil
2 garlic cloves, minced
2 teaspoons reduced-sodium beef bouillon granules
2 teaspoons minced fresh gingerroot
1 beef flank steak (1-1/2 pounds)

Directions

In a small bowl, combine the lemon juice, oil, garlic, bouillon and ginger. Pour 1/3 cup into a large resealable plastic bag; add flank steak. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. To serve, thinly slice across the grain. Yield: 5 servings.

Nutrition Facts: 4 ounces cooked beef equals 264 calories, 16 g fat (5 g saturated fat), 65 mg cholesterol, 153 mg sodium, 2 g carbohydrate, trace fiber, 27 g protein.

Marinated Flank Steak published in Country Extra July 2008, p49

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