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Grilled Flank Steak

 Grilled Flank Steak
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!
5 ServingsPrep: 20 min. + marinating Grill: 15 min.


  • 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

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Grilled Flank Steak (continued)

Directions (continued)

  • vegetables. Yield: 5 servings.
Nutritional Facts: One serving equals 265 calories, 12 g fat (0 saturated fat), 65 mg cholesterol, 173 mg sodium, 11 g carbohydrate, 0 fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.