Quick Marinated Flank Steak Recipe

4.5 1 8
Quick Marinated Flank Steak Recipe
Quick Marinated Flank Steak Recipe photo by Taste of Home
Publisher Photo

Quick Marinated Flank Steak Recipe

Read Reviews
4.5 1 8
Publisher Photo
I first grilled this appetizing flank steak for my father on a special occasion. We loved it so much that I now make it this way all the time. The steak marinates overnight, so there's little last-minute preparation to worry about. —Ann Fox, Austin, Texas
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 15 min.

Ingredients

  • 2/3 cup olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 beef flank steak (about 1-1/2 pounds)

Directions

In a large resealable plastic bag, combine the first nine ingredients. Add steak and turn to coat. Seal refrigerate for 8 hours or overnight, turning occasionally.
Drain and discard marinade. Grill, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). To serve, thinly slice across the grain. Yield: 6 servings.
Originally published as Marinated Flank Steak in Quick Cooking July/August 1999, p31

Nutritional Facts

3 ounces cooked beef: 392 calories, 32g fat (7g saturated fat), 54mg cholesterol, 312mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 23g protein.

  • 2/3 cup olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 beef flank steak (about 1-1/2 pounds)
  1. In a large resealable plastic bag, combine the first nine ingredients. Add steak and turn to coat. Seal refrigerate for 8 hours or overnight, turning occasionally.
  2. Drain and discard marinade. Grill, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). To serve, thinly slice across the grain. Yield: 6 servings.
Originally published as Marinated Flank Steak in Quick Cooking July/August 1999, p31

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gunslinger User ID: 544392 65899
Reviewed Sep. 9, 2014

"Very tasty! Marinade would work well for any cut of meat!"

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