Homemade Marinated Flank Steak Recipe
- 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.
4 ounces cooked beef equals 264 calories, 16 g fat (5 g saturated fat), 65 mg cholesterol, 153 mg sodium, 2 g carbohydrate, trace fiber, 27 g protein.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.