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

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This was always our childrens' favorite. Set your 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
Recommended: 32 Super Steak Recipes
TOTAL TIME: Prep: 5 min. + marinating Broil: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 5 min. + marinating Broil: 15 min.
MAKES: 6 servings


  • 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

3 ounce-weight: 208 calories, 11g fat (4g saturated fat), 59mg cholesterol, 269mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.


  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

Full-Bodied Red Wine

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

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damanda1923 User ID: 4920318 47557
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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