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Quick Marinated Flank Steak Recipe

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I first grilled this appetizing flank steak for my father on a special occasion. We loved it so much that I now make it this way all the time. The steak marinates overnight, so there's little last-minute preparation to worry about. - Ann Fox, Austin, Texas

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Quick Marinated Flank Steak Recipe

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

Yield: 6 Servings

5 15 20

Ingredients

2/3 cup olive oil
1/4 cup lemon juice
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 beef flank steak (about 1-1/2 pounds)

Directions

In a large resealable plastic bag, combine the first nine ingredients. Add steak and turn to coat. Seal refrigerate for 8 hours or overnight, turning occasionally.
Drain and discard marinade. Grill, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). To serve, thinly slice across the grain. Yield: 6 servings.

Nutritional Facts 3 ounces cooked beef equals 392 calories, 32 g fat (7 g saturated fat), 54 mg cholesterol, 312 mg sodium, 2 g carbohydrate, trace fiber, 23 g protein.

Originally published as Marinated Flank Steak in Quick Cooking July/August 1999, p31

Full-Bodied Red Wine

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

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