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Easy Grilled Flank Steak Recipe

Easy Grilled Flank Steak Recipe

We have made this over an open fire pit, which is really yummy, and also on a gas grill. Try serving it with onions, peppers and potatoes grilled in a foil pack. Valerie Chipman - Lisbon, Maine
TOTAL TIME: Prep: 20 min. + marinating Grill: 15 min. YIELD:4 servings

Ingredients

  • 1 small onion, chopped
  • 1/2 cup dry red wine or reduced-sodium beef broth
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon brown sugar
  • 1/4 teaspoon pepper
  • 2 fresh sage leaves, thinly sliced or 3/4 teaspoon dried sage leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced fresh gingerroot
  • 1 beef flank steak (1 pound)

Directions

  • 1. In a large resealable plastic bag, combine the first nine ingredients. Score the surface of the beef, making diamond shapes 1/4 in. deep; place in bag. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  • 2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  • 3. Let stand for 5 minutes; thinly slice across the grain. Yield: 4 servings.

Nutritional Facts

3 ounce-weight: 205 calories, 11g fat (4g saturated fat), 54mg cholesterol, 179mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

Reviews for Easy Grilled Flank Steak

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MY REVIEW
cookjan User ID: 1082472 209098
Reviewed May. 23, 2012

"I made this recipe in order to test it out for our office BBQ. I found it quite good except that I believe that I would add more salt and perhaps some rosemary. Definate do over and on this weeks work BBQ menue!"

MY REVIEW
debnbrian User ID: 536671 153247
Reviewed Nov. 12, 2010

"My family really enjoyed this recipe. I've added it to my recipe box."

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Wine Pairings

Full-Bodied Red Wine

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