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Onion-Rubbed Flank Steak Recipe

Onion-Rubbed Flank Steak Recipe

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. YIELD: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)

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.

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.

Wine Pairings

Full-Bodied Red Wine

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