A marinade featuring lemon and basil makes this cut of beef tender and delicious. The recipe is from Evelyn Robbins of Norridgewock, Maine, who relates, "I do all the preparation, and my husband does the grilling—we make quite a team!"
- 1/4 cup lemon juice
- 1/4 cup water
- 1 tablespoon canola oil
- 1 teaspoon grated lemon peel
- 3/4 teaspoon dried basil
- 1/4 teaspoon pepper
- 1 beef flank steak (1 pound)
- In a large resealable heavy-duty plastic bag, combine the first six ingredients. Add steak and turn to coat. Seal; refrigerate for 4-24 hours.
- Drain and discard marinade. Grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well done, 170°). Slice steak diagonally. Yield: 4 servings.
Originally published as Grilled Flank Steak in Country Woman May/June 2000, p26
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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