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Homemade Marinated Flank Steak

 Homemade Marinated Flank Steak
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.
5 ServingsPrep: 10 min. + marinating Grill: 15 min.


  • 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)


  • 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.
Nutritional Facts: 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a

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Homemade Marinated Flank Steak (continued)

Wine (continued)
full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.