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Easy Marinated Grilled Flank Steak Recipe

Easy Marinated Grilled Flank Steak Recipe

“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
TOTAL TIME: Prep: 5 min. + marinating Grill: 15 min. + standing YIELD:8 servings

Ingredients

  • 1 cup barbecue sauce
  • 1/2 cup Burgundy wine or beef broth
  • 1/4 cup lemon juice
  • 1 beef flank steak (2 pounds)

Directions

  • 1. 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.
  • 2. 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.

Nutritional Facts

3 ounces cooked steak with 1-1/2 tablespoons reserved marinade equals 195 calories, 9 g fat (4 g saturated fat), 54 mg cholesterol, 271 mg sodium, 4 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Reviews for Easy Marinated Grilled Flank Steak

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MY REVIEW
Reviewed May. 23, 2015

"I enjoyed the flavor of these steaks very much. I think I will marinate them overnight next time."

MY REVIEW
Reviewed Jun. 7, 2012

"This is okay. The barbecue sauce kind of overpowers, which is good if you like barbecue! Next time we'll try a different marinade for some uniqueness.

~ Theresa"

MY REVIEW
Reviewed Jun. 16, 2010

"This is one of my family's favorite new ways to eat flank steak- delicious!!"

MY REVIEW
Reviewed Apr. 17, 2010

"We made this last night but used a top sirlion instead (it was on sale), it was great. The sauce is a nice touch at the table but next time I will warm it up in the microwave first."

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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.