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Flavorful Grilled Flank Steak

 Flavorful Grilled Flank Steak
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
4 ServingsPrep: 15 + marinating Grill: 15 min.


  • 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)


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