Flank Steak with a Port Wine Marinade

Flank Steak with a Port Wine Marinade

5 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    1 h 30 m
Amber
Recipe by  Amber

“After its been marinated you can either broil or grill it.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Whisk together the lemon juice, orange juice, honey, olive oil, port, ginger, and garlic in a large glass or ceramic bowl. Add the flank steak, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour to overnight.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. Cook the steaks until they are browned on the outside and red in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Slice the steak thinly across the grain before serving.

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Reviews (5)

Rate This Recipe
Brooklyngal
25

Brooklyngal

I'm not usually one for using marinades; but this one sounded interesting, so I tried it tonight. It was amazing! I didn't have any flank steak on hand, so I substituted skirt steaks, which are usually a fairly chewy cut. After marinating for just 2 hours you could practically cut them with a fork. I served them to company, and everyone raved. The blend of flavors was excellent, with just a hint of sweet, and a little tang of lemon to offset it. One word of caution: this makes ALOT of marinade. I served four, and could have cut the recipe in half. Definitely a keeper!

Michael
12

Michael

I love Port wine and Flank steaks so i thought i found the perfect match. Unfortunetly the recipe was just ok. I did find it odd that no salt or pepper was listed in the ingredients but tried it anyway. It was tangy but just didnt do it for me. Perhaps the issue was too much acids and not enough depth of flavor.

langle53
11

langle53

This recipe sounded like it was going to be amazing, but when I tried it, it was only okay. I think that this marinade would be paired better with pork. It had a tangy flavor but it wasn't strong enough for this type of meat. Someone above mentioned that there wasn't enough depth of flavor and too much acid and I completely agree.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 488 cal
  • 24%
  • Fat
  • 32.1 g
  • 49%
  • Carbs
  • 14.1 g
  • 5%
  • Protein
  • 30.5 g
  • 61%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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