Marinated Flank Steak Recipe

By dette

An Asian-style marinade flavors this tender grilled steak from Isabel Fowler of Fairbanks, Alaska. It's an ideal summer entree, but you can enjoy it year-round...just broil it indoors instead.

Ingredients

• Ingredients
• 1 beef flank steak (2 pounds)
• 1/2 cup canola oil
• 1/2 cup reduced-sodium soy sauce
• 1/4 cup red wine vinegar
• 2 tablespoons water
• 2 teaspoons brown sugar
• 2 teaspoons minced fresh gingerroot
• 2 garlic cloves, minced
• 1/4 teaspoon pepper

Details

Servings 8
Preparation time 10mins
Cooking time 25mins
Adapted from tasteofhome.com

Preparation

Step 1

Directions
•Score surface of the steak, making diamond shapes 1/2 in. deep. In a large resealable plastic bag, combine the remaining ingredients; add steak. Seal bag and turn to coat; refrigerate for at least 2 hours, turning occasionally.
•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 meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes. To serve, thinly slice across the grain. Yield: 8 servings.




Nutritional Facts
3 ounces cooked beef equals 204 calories, 12 g fat (4 g saturated fat), 54 mg cholesterol, 219 mg sodium, 1 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Originally published as Marinated Flank Steak in Taste of Home June/July 2007, p48
Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.