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Publisher Photo
A sunny marinade fabulously flavors flank steak. Round out the meal with wild rice and a salad.
Recommended: 32 Super Steak Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.

Ingredients

  • 1 beef flank steak (1-1/2 pounds)
  • 1/2 cup grapefruit juice
  • 1/4 cup packed brown sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons grated lemon peel

Directions

Score surface of steak with 1/4-in.-deep diagonal cuts, making diamond shapes. In a large resealable plastic bag, combine the remaining ingredients; add steak. Seal bag and turn to coat; refrigerate for 6-8 hours, turning occasionally.
Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes. Thinly slice across the grain. Yield: 6 servings.
Originally published as Citrus Flank Steak in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p204

  • 1 beef flank steak (1-1/2 pounds)
  • 1/2 cup grapefruit juice
  • 1/4 cup packed brown sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons grated lemon peel
  1. Score surface of steak with 1/4-in.-deep diagonal cuts, making diamond shapes. In a large resealable plastic bag, combine the remaining ingredients; add steak. Seal bag and turn to coat; refrigerate for 6-8 hours, turning occasionally.
  2. Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes. Thinly slice across the grain. Yield: 6 servings.
Originally published as Citrus Flank Steak in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p204

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