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"I always keep a flank steak in the freezer for unexpected company," writes Betty Graham of Sun City, California. "This recipe has often saved me when our son appears on the doorstep. The easy four-ingredient marinade provides delicious flavor."
This recipe is:
Quick
Nutritional Facts 1 serving (4 ounces) equals 249 calories, 17 g fat (5 g saturated fat), 54 mg cholesterol, 551 mg sodium, trace carbohydrate, trace fiber, 22 g protein.
Originally published as Seasoned Flank Steak in Quick Cooking November/December 2001, p35
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Jul. 07, 2011 by Mark Richards
I used this recipe the first time I ever tried flank steak and I was very pleasently surprised. Very easy to make. I recommend cooking this a little slower with a little less heat than what you would normally do for steak. I like to use the warming rack on my grill
Reviewed on Feb. 04, 2010 by Sprowl
My grown son says this is one of the best steaks he's ever had. And it is easy, very tasty and perfect to take along for camping.I have made this more times than I can count.And that my picky grandchildren will eat it is a bonus!
My grown son says this is one of the best steaks he's ever had. And it is easy, very tasty and perfect to take along for camping.
I have made this more times than I can count.
And that my picky grandchildren will eat it is a bonus!
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