Flavorful Grilled Flank Steak Recipe

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Flavorful Grilled Flank Steak Recipe

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This grilled flank steak can be served with a side dish for a more elegant entree or used to make fajitas at a casual gathering. —Lana Tess, Lakeland, Florida
MAKES:
4 servings
TOTAL TIME:
Prep: 15 + marinating Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 + marinating Grill: 15 min.

Ingredients

  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1 cup dry red wine or beef broth
  • 2/3 cup soy sauce
  • 1/2 cup sliced green onions
  • 2 garlic cloves, minced
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 1 beef flank steak (1-1/2 pounds)

Directions

In a bowl, combine the first seven ingredients. Cover and refrigerate 1/2 cup for basting. Pour the remaining marinade into a large resealable plastic bag; add flank steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning once.
Drain and discard marinade from steak. Grill, uncovered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. Thinly slice meat across the grain. Yield: 4 servings.
Originally published as Flavorful Grilled Flank Steak in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p66

  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1 cup dry red wine or beef broth
  • 2/3 cup soy sauce
  • 1/2 cup sliced green onions
  • 2 garlic cloves, minced
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 1 beef flank steak (1-1/2 pounds)
  1. In a bowl, combine the first seven ingredients. Cover and refrigerate 1/2 cup for basting. Pour the remaining marinade into a large resealable plastic bag; add flank steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning once.
  2. Drain and discard marinade from steak. Grill, uncovered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. Thinly slice meat across the grain. Yield: 4 servings.
Originally published as Flavorful Grilled Flank Steak in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p66

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