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Onion-Rubbed Flank Steak

This was always our childrens' favorite. Set your table with china, crystal and cloth napkins, then serve this steak along with baked potatoes, a salad, a vegetable and rolls. —Margaret Grant of Russellville, Arkansas
  • Total Time
    Prep: 5 min. + marinating Broil: 15 min.
  • Makes
    6 servings


  • 1/3 cup chopped onion
  • 1 tablespoon red wine vinegar
  • 1 tablespoon canola oil
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 garlic clove, minced
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried basil
  • 1 beef flank steak (1-1/2 pounds)


  • In a bowl, combine the first eight ingredients; brush over both sides of steak. Place in a shallow dish; cover and refrigerate for 3-4 hours or overnight.
  • Place steak on a broiler pan. Broil 3-4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice across the grain.
Nutrition Facts
3 ounce-weight: 208 calories, 11g fat (4g saturated fat), 59mg cholesterol, 269mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

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