Gingered Flank Steak Recipe
Gingered Flank Steak Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A simple marinade lends plenty of flavor to this flank steak. "It's always my brother's birthday entree of choice," notes Pam Winter of St. Peters, Missouri.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 10 min.

Ingredients

  • 1/2 cup reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1/8 teaspoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 1 beef flank steak (1 pound)

Directions

In a small bowl, combine the first six ingredients. Pout half of the marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade from steak. Gill steak, covered, over medium heat for 5-6 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 the reserved marinade. Yield: 4 servings.
Originally published as Gingered Flank Steak in Quick Cooking May/June 2004, p10

  • 1/2 cup reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1/8 teaspoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 1 beef flank steak (1 pound)
  1. In a small bowl, combine the first six ingredients. Pout half of the marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade from steak. Gill steak, covered, over medium heat for 5-6 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 the reserved marinade. Yield: 4 servings.
Originally published as Gingered Flank Steak in Quick Cooking May/June 2004, p10

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