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Quick Marinated Flank Steak

 Quick Marinated Flank Steak
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
6 ServingsPrep: 5 min. + marinating Grill: 15 min.


  • 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)


  • 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.
Nutritional Facts: 3 ounces cooked beef equals 392 calories, 32 g fat (7 g saturated fat), 54 mg cholesterol, 312 mg sodium, 2 g carbohydrate, trace fiber, 23 g protein.

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Quick Marinated Flank Steak (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.