Flank Steak Recipe
Flank Steak Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Dried, flavorful herbs and a few minutes of broiling bring out the delicious juices and flavors in this steak, created by our Test Kitchen. In a short amount of time, this great entree can be on your table tonight!
Recommended: 32 Super Steak Recipes
MAKES:
2 servings
TOTAL TIME:
Prep: 5 min. + marinating Broil: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 5 min. + marinating Broil: 15 min.

Ingredients

  • 2 tablespoons chopped onion
  • 1 teaspoon red wine vinegar
  • 1 teaspoon canola oil
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 small garlic clove, minced
  • Dash dried rosemary, crushed
  • Dash dried basil
  • 1 beef flank steak (1/2 pound)

Directions

In a small bowl, combine the first eight ingredients; brush over both sides of steak. Place in a large resealable plastic bag; seal bag and refrigerate for at least 3 hours.
Place steak on a broiler pan. Broil 3-4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Thinly slice across the grain. Yield: 2 servings.
Originally published as Onion-Rubbed Flank Steak in Cooking for 2 Winter 2009, p55

Nutritional Facts

3 ounce-weight: 196 calories, 11g fat (4g saturated fat), 54mg cholesterol, 216mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

  • 2 tablespoons chopped onion
  • 1 teaspoon red wine vinegar
  • 1 teaspoon canola oil
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 small garlic clove, minced
  • Dash dried rosemary, crushed
  • Dash dried basil
  • 1 beef flank steak (1/2 pound)
  1. In a small bowl, combine the first eight ingredients; brush over both sides of steak. Place in a large resealable plastic bag; seal bag and refrigerate for at least 3 hours.
  2. Place steak on a broiler pan. Broil 3-4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Thinly slice across the grain. Yield: 2 servings.
Originally published as Onion-Rubbed Flank Steak in Cooking for 2 Winter 2009, p55

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