- 1/4 cup soy sauce
- 2 tablespoons white vinegar
- 1 green onion, sliced
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons ground ginger
- 3 tablespoons honey
- 3/4 cup vegetable oil
- 1 beef flank steak (about 1-1/2 pounds)
- 1 pound fresh mushrooms, sliced
- 1 green pepper, cut into thin strips
- 1 yellow or sweet red pepper, cut into thin strips
- 3 carrots, cut into julienned strips
- In a bowl, combine the first seven ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Grill flank steak, uncovered, over medium 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°).
- Meanwhile, in a skillet, saute vegetables in reserved marinade until crisp-tender. Thinly slice steak across the grain. Serve with vegetables. Yield: 5 servings.
Originally published as Grilled Flank Steak in Country Extra July 1992, p49
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Grilled Flank Steak
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed May. 14, 2009
"I have made this on several occasions and it is DELICIOUS!"