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Gingered Flank Steak

 Gingered Flank Steak
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.
4 ServingsPrep: 5 min. + marinating Grill: 10 min.


  • 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)


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