“Friends shared this three-ingredient marinade years ago, and it’s been a favorite since. Serve this steak with salad and grilled potatoes for a quick meal.” Beverly Dietz - Surprise, Arizona
- 1 cup barbecue sauce
- 1/2 cup Burgundy wine or beef broth
- 1/4 cup lemon juice
- 1 beef flank steak (2 pounds)
- In a small bowl, whisk barbecue sauce, wine and lemon juice until blended. Pour 1 cup marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate 4 hours or overnight. Cover and refrigerate remaining marinade.
- Drain beef, discarding marinade in bag. Grill steak, covered, over medium heat 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°). Let stand 5 minutes before thinly slicing across the grain. Serve with reserved marinade. Yield: 8 servings.
Originally published as Grilled Flank Steak in Simple & Delicious September/October 2009, p50
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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