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Onion-Rubbed Flank Steak Recipe

Onion-Rubbed Flank Steak Recipe photo by Taste of Home

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This was always our three children's favorite. I'd set the table with china, crystal and cloth napkins, then serve this steak along with baked potatoes, a salad, a vegetable and rolls. —Margaret Grant of Russellville, Arkansas

This recipe is:

Healthy

Quick

Diabetic Friendly

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Onion-Rubbed Flank Steak Recipe

Prep: 5 min. + marinating Broil: 15 min.

Yield: 6 Servings

5 15 20

Ingredients

1/3 cup chopped onion
1 tablespoon red wine vinegar
1 tablespoon canola oil
1 teaspoon pepper
1/2 teaspoon salt
1 garlic clove, minced
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried basil
1 beef flank steak (1-1/2 pounds)

Directions

In a bowl, combine the first eight ingredients; brush over both sides of steak. Place in a large resealable plastic bag; seal bag and refrigerate for 3-4 hours or overnight.
Place steak on a broiler pan. Broil 3-4 in. from the 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°). Thinly slice across the grain. Yield: 6 servings.

Nutritional Analysis: One serving (3 ounces cooked beef) equals 208 calories, 11 g fat (4 g saturated fat), 59 mg cholesterol, 269 mg sodium, 2 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

Originally published as Onion-Rubbed Flank Steak in Light & Tasty April/May 2003, p29

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Onion-Rubbed Flank Steak

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Reviewed on Jul. 08, 2010 by damanda1923

Just made this for the second time tonight and it is wonderful! The steak is always tender and flavorful. I don't like rosemary so I just substituted oregano and it came out great.