Favorite Grilled Flank Steak Recipe

5 1 2
Favorite Grilled Flank Steak Recipe
Favorite Grilled Flank Steak Recipe photo by Taste of Home
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Favorite Grilled Flank Steak Recipe

Read Reviews
5 1 2
Publisher Photo
Mustard and soy sauce really add flavor to this juicy flank steak from Kristin Roberts of Colorado Springs, Colorado. "With a potato dish, green salad and crusty bread, this is not only my favorite meal but a frequent request of family and friends," she writes.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup red wine or beef broth
  • 2 green onions, sliced
  • 3 tablespoons lemon juice
  • 3 tablespoons canola oil
  • 2 tablespoons Worcestershire sauce
  • 1 to 2 garlic cloves, minced
  • 1 beef flank steak (1-1/2 pounds)
  • 2 tablespoons prepared mustard

Directions

In a large resealable plastic bag, combine the first seven ingredients. Add beef; seal bag and turn to coat. Refrigerate for several hours or overnight, turning once.
Drain and discard marinade. Brush both sides of meat with mustard. Grill, covered, over medium-hot heat for 5-10 minutes on each side (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°. Slice thinly across the grain. Yield: 6 servings.
Originally published as Grilled Flank Steak in Quick Cooking March/April 2001, p61

  • 1/2 cup soy sauce
  • 1/4 cup red wine or beef broth
  • 2 green onions, sliced
  • 3 tablespoons lemon juice
  • 3 tablespoons canola oil
  • 2 tablespoons Worcestershire sauce
  • 1 to 2 garlic cloves, minced
  • 1 beef flank steak (1-1/2 pounds)
  • 2 tablespoons prepared mustard
  1. In a large resealable plastic bag, combine the first seven ingredients. Add beef; seal bag and turn to coat. Refrigerate for several hours or overnight, turning once.
  2. Drain and discard marinade. Brush both sides of meat with mustard. Grill, covered, over medium-hot heat for 5-10 minutes on each side (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°. Slice thinly across the grain. Yield: 6 servings.
Originally published as Grilled Flank Steak in Quick Cooking March/April 2001, p61

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Karen Blatt User ID: 2270338 85748
Reviewed Aug. 8, 2008

"My family absolutely loved this recipe. It was easy and delicious."

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