Homemade Marinated Flank Steak Recipe

Homemade Marinated Flank Steak Recipe
Homemade Marinated Flank Steak Recipe photo by Taste of Home
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Homemade Marinated Flank Steak Recipe

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Janet Wright PORTAGE, PENNSYLVANIA Lemon and ginger enhance these melt-in-your-mouth steaks. The thinly sliced meat basks in the savory marinade overnight for extra flavor and tenderness.
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.

Ingredients

  • 1/2 cup lemon juice
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons reduced-sodium beef bouillon granules
  • 2 teaspoons minced fresh gingerroot
  • 1 beef flank steak (1-1/2 pounds)

Directions

In a small bowl, combine the lemon juice, oil, garlic, bouillon and ginger. Pour 1/3 cup into a large resealable plastic bag; add flank steak. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Grill steak, covered, 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°), basting occasionally with reserved marinade. Let stand 5 minutes before serving. To serve, thinly slice across the grain. Yield: 5 servings.
Originally published as Marinated Flank Steak in Country Extra July 2008, p49

Nutritional Facts

4 ounce-weight: 264 calories, 16g fat (5g saturated fat), 65mg cholesterol, 153mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 27g protein.

  • 1/2 cup lemon juice
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons reduced-sodium beef bouillon granules
  • 2 teaspoons minced fresh gingerroot
  • 1 beef flank steak (1-1/2 pounds)
  1. In a small bowl, combine the lemon juice, oil, garlic, bouillon and ginger. Pour 1/3 cup into a large resealable plastic bag; add flank steak. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade. Grill steak, covered, 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°), basting occasionally with reserved marinade. Let stand 5 minutes before serving. To serve, thinly slice across the grain. Yield: 5 servings.
Originally published as Marinated Flank Steak in Country Extra July 2008, p49

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