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Onion-Rubbed Flank Steak Recipe
Onion-Rubbed Flank Steak Recipe photo by Taste of Home

Onion-Rubbed Flank Steak Recipe

Publisher Photo
This was always our three children's favorite. I'd set the table with china, crystal and cloth napkins, then serve this steak along with baked potatoes, a salad, a vegetable and rolls. —Margaret Grant of Russellville, Arkansas
TOTAL TIME: Prep: 5 min. + marinating Broil: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 5 min. + marinating Broil: 15 min.
MAKES: 6 servings

Ingredients

  • 1/3 cup chopped onion
  • 1 tablespoon red wine vinegar
  • 1 tablespoon canola oil
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 garlic clove, minced
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried basil
  • 1 beef flank steak (1-1/2 pounds)

Nutritional Facts

One serving (3 ounces cooked beef) equals 208 calories, 11 g fat (4 g saturated fat), 59 mg cholesterol, 269 mg sodium, 2 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

Directions

  1. In a bowl, combine the first eight ingredients; brush over both sides of steak. Place in a large resealable plastic bag; seal bag and refrigerate for 3-4 hours or overnight.
  2. Place steak on a broiler pan. Broil 3-4 in. from the 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°). Thinly slice across the grain. Yield: 6 servings.
Originally published as Onion-Rubbed Flank Steak in Light & Tasty April/May 2003, p29

Nutritional Facts

One serving (3 ounces cooked beef) equals 208 calories, 11 g fat (4 g saturated fat), 59 mg cholesterol, 269 mg sodium, 2 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Onion-Rubbed Flank Steak

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MY REVIEW
Reviewed Jul. 8, 2010

"Just made this for the second time tonight and it is wonderful! The steak is always tender and flavorful. I don't like rosemary so I just substituted oregano and it came out great."

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