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Marinated Flank Steak

Marinated Flank Steak

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GUYCON

A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 935 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
  2. Preheat grill for medium-high heat.
  3. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
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Reviews

LittleH
1086
1/25/2004

This recipe is a keeper. We loved it! However, I did mine in the oven. I like to serve flank steak with a sauce and if you pour the marinade over the steak before roasting you are left with an awesome gravy that is great over potatoes too! Also, marinating overnight is great, but you should try this even if you only have an hour to marinate.

McLani
609
8/4/2007

Fajita meat was my target. My alterations to the recipe were; using balsamic vinegar in place of the red wine vinegar, using a grainy-type mustard (I used Beaver Deli Mustard) in place of dijon and then low sodium soy sauce. Everything went into a ziploc bag, then into the refrigerator for 8 hours. The flavor of the thinly sliced steak FAR exceeded my expectation. The feedback I got from my family was, "Mmm mm MMMM" and "mmM mMmmm MMmmMM!". I think that means its a keeper, thanks Connie for a fantastic addition to my recipe collection.

Flashsmith
469
5/31/2003

This marinade recipe is the only one we will ever use when making grilled flank steak for fajitas! I did make a couple of additions. Since we were using it for fajitas I added 1/2 T. ground Coriander and 1/2 T. ground Cumin. For the vinigar I used Balsamic. We left the steak in a zip lock for 2 days and when my husband sliced it, it could have been cut with a fork! I'm embarrassed to even mention how much we ate! Thank You Connie!