Peppered Flank Steak Recipe

5 1 1
Peppered Flank Steak Recipe
Peppered Flank Steak Recipe photo by Taste of Home
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Peppered Flank Steak Recipe

Read Reviews
5 1 1
Publisher Photo
My mother passed down this recipe to me, and I use it often to make fajitas. The lemon juice and soy sauce give it some zing.
Recommended: 32 Super Steak Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.

Ingredients

  • 2 tablespoons chopped green onion
  • 2 tablespoons lemon juice
  • 2 tablespoons soy sauce
  • 2 tablespoons canola oil
  • 1 garlic clove, minced
  • 1 teaspoon pepper
  • 1/2 teaspoon celery salt
  • 1 beef flank steak (1-1/2 pounds)

Directions

In a large resealable plastic bag, combine the first seven ingredients; add steak. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade. On a lightly oiled grill rack, grill steak, covered, over medium-hot heat or broil 4 in. from the 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°). Thinly slice across the grain. Yield: 6 servings.
Originally published as Peppered Flank Steak in Country Extra September 2004, p49

  • 2 tablespoons chopped green onion
  • 2 tablespoons lemon juice
  • 2 tablespoons soy sauce
  • 2 tablespoons canola oil
  • 1 garlic clove, minced
  • 1 teaspoon pepper
  • 1/2 teaspoon celery salt
  • 1 beef flank steak (1-1/2 pounds)
  1. In a large resealable plastic bag, combine the first seven ingredients; add steak. Seal bag and turn to coat; refrigerate overnight.
  2. Drain and discard marinade. On a lightly oiled grill rack, grill steak, covered, over medium-hot heat or broil 4 in. from the 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°). Thinly slice across the grain. Yield: 6 servings.
Originally published as Peppered Flank Steak in Country Extra September 2004, p49

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Esmee User ID: 51636 153516
Reviewed Apr. 29, 2008

"This was fantastic. Be sure to let the steak sit for a bit (5 minutes) once it is done cooking so the juices can be reabsorbed."

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