Tender Flank Steak Recipe

4.5 1 3
Tender Flank Steak Recipe
Tender Flank Steak Recipe photo by Taste of Home
Publisher Photo

Tender Flank Steak Recipe

Read Reviews
4.5 1 3
Publisher Photo
"This mildly marinated flank steak is my son's favorite," reports Gayle Bucknam of Greenbank, Washington. "I usually slice it thinly and serve it with twice-baked potatoes and a green salad to round out the meal. Leftovers are great for French dip sandwiches."
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.

Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons water
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon brown sugar
  • 1 tablespoon canola oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon pepper
  • 1 beef flank steak (1 pound)

Directions

In a large resealable plastic bag, combine the first seven ingredients; add steak. Seal bag and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally.
Drain and discard marinade. Grill, covered, over medium-hot 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°). Yield: 4 servings.
Originally published as Tender Flank Steak in Quick Cooking January/February 2000, p10

Nutritional Facts

4 ounce-weight: 209 calories, 11g fat (0 saturated fat), 59mg cholesterol, 326mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3-1/2 lean meat.

  • 1/4 cup soy sauce
  • 2 tablespoons water
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon brown sugar
  • 1 tablespoon canola oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon pepper
  • 1 beef flank steak (1 pound)
  1. In a large resealable plastic bag, combine the first seven ingredients; add steak. Seal bag and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally.
  2. Drain and discard marinade. Grill, covered, over medium-hot 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°). Yield: 4 servings.
Originally published as Tender Flank Steak in Quick Cooking January/February 2000, p10

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scrambledwithcheese User ID: 1233902 22136
Reviewed Jul. 28, 2009

"By far my favorite flank steak recipe. This is a regular favorite in my household."

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