Grilled Flank Steak Recipe

5 1 1
Grilled Flank Steak Recipe
Grilled Flank Steak Recipe photo by Taste of Home
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Grilled Flank Steak Recipe

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5 1 1
Publisher Photo
My sister, Kathy, and I often exchange recipes - I give her my desserts, and she gives me her entrees. This recipe is from her, and it's become a favorite of mine for serving to company. The meat and vegetables can be prepared ahead of time...when the company arrives, I just fire up the grill!
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 15 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 15 min.

Ingredients

  • 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

Directions

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 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

Nutritional Facts

1 each: 265 calories, 12g fat (0 saturated fat), 65mg cholesterol, 173mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

  • 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
  1. 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.
  2. 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 thermometer should read 145°; medium, 160°; well-done, 170°).
  3. 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

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lindakuhn User ID: 2028445 16336
Reviewed May. 14, 2009

"I have made this on several occasions and it is DELICIOUS!"

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