Reviewed: Nov. 9, 2008

One of the best flank steak recipes out there--juicy and tender. Delcious!

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Reviewed: Nov. 3, 2008

MARINATE MARINATE MARINATE this recipe, and you will not be disappointed. The sauce left over after cooking should be reduced a little and great over rice, couscous or pasta.

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accsp2000

Cooking Level: Expert

Home Town: Arlington Heights, Illinois, USA

Living In: Libertyville, Illinois, USA

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Reviewed: Aug. 14, 2008

i was pleasantly surprised. the meat turned out very tender.

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adri

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Reviewed: Jul. 31, 2008

A divine recipe! I didn't have time to marinate it for 24 hours but did soak the meat for a good 14 hours and was it flavorful and tender! My flank steak was extrememly thin so I only grilled it for 3 minutes per side on medium. I served a Chimmichuri sauce on top of the steaks and that really cut the sweetness of the marinade - complimented it beautifully. To make the Chimmichurri Sauce, I put 1/2 c fresh parsley, 3 T olive oil, 2 T red wine vinegar, 3 cloves of crushed garlic and 1/2 t salt in a mini food processor. Pureed it until everything was blended and then poured a thick strip of sauce down the center of the slices of steak on everyone's plate. All I can say is that it was absolutely delicious and we are going to be making this steak all the time in the future!

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Trinka G

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Petersburg, Texas, USA

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Reviewed: Jul. 23, 2008

My husband loved this! I make more marinade with about 1/2 the soy sauce and reduce it for sauce. Very good.

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JARDINERA

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Reviewed: Jul. 20, 2008

I've made this twice now..exactly according to the recipe. It's fantastic and it's now a staple for my table. Thanks for the great recipe.

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Lori P.

Cooking Level: Expert

Home Town: Yukon, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 2, 2008

TOTALLY AWESOME!!!! marinated it for 2 daya. Grill 6 mins per side, perfect.

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Chefstacie

Cooking Level: Professional

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Reviewed: Jun. 25, 2008

I have made this recipe many times. I have used different types (read cheaper cuts) as well as flank steak with it. It is just plain GOOD!!!

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Stephapooh

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Kansas City, Kansas, USA

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Reviewed: May 30, 2008

I made this tonight and really liked the result. I did add some brown sugar to the marinade after reading some of the other reviews. I enjoy sweet meat, my husband does not. If you are like him, this is not for you. Even without the little bit of brown sugar I think it would have been too sweet for him.

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BRISA99

Cooking Level: Intermediate

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Reviewed: May 18, 2008

Just tastes a lot like wine with honey, didn't really blend. Just so-so.

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Luvs2Cook!

Cooking Level: Expert

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Reviewed: May 9, 2008

This recipe is one of my favorites. I have used it atleast 3 times and ready to make at this moment to marinate over night and have tomorrow. You HAVE to marinate over night. I can't say I changed anything, so don't be afraid to try it just as it is! It's WONDERFUL!

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Mom2Boys

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Reviewed: Apr. 20, 2008

Delicious! Remember to let the meat sit for a couple of minutes after removing from the grill to lock in juices, and to slice against the grain. I was afraid this was going to be tough, but it wasn't.

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kansaschef

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Reviewed: Mar. 30, 2008

This was a train ride to flavor town!!Next time I'll add more garlic but that is a person preference.

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Bubby

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Lake Geneva, Wisconsin, USA

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Reviewed: Feb. 20, 2008

This was so simple to make but the flavor was awesome. Would sever this to guests too. After reading one of the reviews saying they like spice in their meats, I added some read pepper flakes and a little more of the chilli powder. It had plenty of spice and the extra chilli powder took away from the sweetness. Awesome recipe.

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Barbara

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Reviewed: Feb. 19, 2008

Oh boy, this is GOOD. We were out of gallon-size Ziploc bags, so I just poured the marinade into a dish and put the steak in on top of it, and flipped it every few hours (it had been marinading since early yesterday afternoon.) It turned out delicious. The four of us feasted on it tonight - thanks for a great, quick, easy and absolutely amazing recipe that will go in my regular rotation for sure!

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RESSAS

Cooking Level: Expert

Home Town: Medical Lake, Washington, USA

Living In: Tucson, Arizona, USA

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Reviewed: Feb. 8, 2008

I agree....it was wonderful. My three daughters, aged 8 and below (including one VERY picky eater), LOVED it, as did my husband and I. We will use leftovers today for steak burritos. Thanks for sharing.

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Momofthree

Cooking Level: Expert

Home Town: Sacramento, California, USA

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Reviewed: Feb. 7, 2008

This was pretty good. Not the best ever. I actually think I would have liked it better a little sweeter. Maybe next time I will try with a little brown sugar. However my boyfriend loved it. Decent recipe for a tough piece of steak.

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Sheena

Cooking Level: Intermediate

Home Town: Topeka, Kansas, USA

Living In: Belle Chasse, Louisiana, USA

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Reviewed: Jan. 23, 2008

Very good, very, very, very good. This is something I will try again for sure. I found that brown sugar or syrup will get you the same result as honey. Also I have tried it without red wine (I didn´t have a bottle on hand)and it didn´t seem to make a difference but the excuse to open a bottle was much missed! :-)

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Asterix

Cooking Level: Expert

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Reviewed: Jan. 23, 2008

We really liked this recipe. I used a Cabernet Sauvignon. I used a few drops of tabasco instead of the chili powder and added a extra clove of garlic. Thank you for the recipe!

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BARBG8

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Dec. 18, 2007

This is a fantastic marinade. Great teriyaki-like flavor. I marinated 24 hours as suggested, and the meat was flavored all the way through. Will definately make again.

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