Homemade Marinated Flank Steak Recipe

Be the first to add a review

Homemade Marinated Flank Steak Recipe photo by Taste of Home

Homemade Marinated Flank Steak Recipe

Be the first to add a review

Janet Wright PORTAGE, PENNSYLVANIA Lemon and ginger enhance these melt-in-your-mouth steaks. The thinly sliced meat basks in the savory marinade overnight for extra flavor and tenderness.

Recommended: 32 Super Steak Recipes

MAKES:

5 servings

TOTAL TIME:

Prep: 10 min. + marinating Grill: 15 min.

Rate

Comment

Save

Print

VERIFIED BY Taste of Home Test Kitchen

Quick

MAKES:

5 servings

TOTAL TIME:

Prep: 10 min. + marinating Grill: 15 min.

Ingredients

1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, minced
2 teaspoons reduced-sodium beef bouillon granules
2 teaspoons minced fresh gingerroot
1 beef flank steak (1-1/2 pounds)

Directions

In a small bowl, combine the lemon juice, oil, garlic, bouillon and ginger. Pour 1/3 cup into a large resealable plastic bag; add flank steak. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. Let stand 5 minutes before serving. To serve, thinly slice across the grain. Yield: 5 servings.

Originally published as Marinated Flank Steak in Country Extra July 2008, p49

Nutritional Facts

4 ounce-weight: 264 calories, 16g fat (5g saturated fat), 65mg cholesterol, 153mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 27g protein.

1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, minced
2 teaspoons reduced-sodium beef bouillon granules
2 teaspoons minced fresh gingerroot
1 beef flank steak (1-1/2 pounds)

In a small bowl, combine the lemon juice, oil, garlic, bouillon and ginger. Pour 1/3 cup into a large resealable plastic bag; add flank steak. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. Let stand 5 minutes before serving. To serve, thinly slice across the grain. Yield: 5 servings.

Originally published as Marinated Flank Steak in Country Extra July 2008, p49

View Directions