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Flank Steak

 Flank Steak
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!
2 ServingsPrep: 5 min. + marinating Broil: 15 min.


  • 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)


  • 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.
Nutritional Facts: 3 ounces cooked beef equals 196 calories, 11 g fat (4 g saturated fat), 54 mg cholesterol, 216 mg sodium, 2 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

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Flank Steak (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.