- 1 package (1.2 ounces) Italian salad dressing mix
- 2 tablespoons canola oil
- 1 tablespoon lemon juice
- 1 beef flank steak (1 pound)
- In a bowl, combine salad dressing mix, oil and lemon juice. Brush onto both sides of steak; place in a shallow dish. Cover and refrigerate several hours or overnight.
- Grill over medium-hot heat for 4 minutes on each side for medium, 5 minutes on each side for medium-well or until desired doneness is reached. Yield: 4 servings.
Originally published as Italian Flank Steak in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p143
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Fast Italian Flank Steak
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review