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Tender Flank Steak

 Tender Flank Steak
"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."
4 ServingsPrep: 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.
Nutritional Facts: One serving (prepared with light soy sauce) equals 209 calories, 326 mg sodium, 59 mg cholesterol, 3 gm carbohydrate, 24 gm protein, 11 gm fat, trace fiber. Diabetic Exchange: 3-1/2 lean meat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.