This beef recipe is perfect for entertaining because it marinates overnight and grills in minutes. Try leftovers—if there are any—in sandwiches the next day.
- 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.
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