Marinated Flank Steak Recipe

Reviews More Reviews

Most Helpful Positive Review

Jan 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.

—LittleH

See full review »

Most Helpful Critical Review

Aug 13, 2010

Marinated for 6 hours. I did this recipe exactly. Steak had a strong taste to it but couldn't finger the problem. I will stick to my own recipe next time.

—Tejay

See full review »

1,113 Ratings

See other versions of this recipe!

Aug 04, 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.

—McLani

See full review »

May 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!

—Flashsmith

See full review »

Aug 24, 2003

I cooked this in my broiler for 8 mins. on each side, basting occasionally with marinade. It was medium rare and quite good. Nice way to tenderize a tougher piece of meat.

—GOURMET GAL

See full review »

Aug 21, 2006

This was my second time making this recipe for steak fajitas. This time, I added 1.5 teaspoons of ground cumin and corriander, along with a small handful of cilantro leaves, then substituted fresh lime juice and added a little lime zest. This time there were no complaints of bland steak, and the fajitas were a big hit!

—Enkephalin

See full review »

Jul 05, 2004

This was a great way to make fajitas, I never thought to bbq a flank steak before. I marinated the meat for 48 hours (and added some slices of sweet onion, red and yellow pepper to the marinade an hour before I was ready to grill). We put the vegetables in tin foil and cooked them on the bbq as well (they took longer than the steak which we cooked to medium) We sliced the meat into thin strips with an electric knife and served with the vegetables, tortillas, cheese, sour cream, salsa, and guacamole. They were awesome!!!

—JENNIFER72_00

See full review »

Dec 04, 2003

WOW! Because of the rave ratings, I grilled last night in 40 degree, rainy, windy weather. It was well worth it! The only change I made was I substituted balsmaic vinegar for the red wine vinegar. Thanks for sharing such an awesome recipe! This will be one of the 'regulars' on my grill this summer.

—SCHMONA

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Barbequed Marinated Flank Steak

Marinated Flank Steak

Spicy Lime-Cilantro Marinated Flank Steak

Grilled Balsamic and Soy Marinated Flank Steak

Korean Marinated Flank Steak

Teriyaki Flank Steak

G's Flank Steak Marinade

California-Thai Flank Steak

Flank Steak a la Willyboy

Flank Steak Barbecue

ADVERTISE WITH US

Nutrition

Calories
275 kcal
14%

Carbohydrates
3.4 g
1%

Cholesterol
27 mg
9%

Fat
22.5 g
35%

Fiber
0.2 g
< 1%

Protein
14.8 g
30%

Sodium
935 mg
37%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Marinated Flank Steak

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 275
Calories from Fat: 202

% Daily Value *
Total Fat 22.5g 35 %
** Saturated Fat 4.1g 20 %
Cholesterol 27mg 9 %
Sodium 935mg 37 %
** Potassium 245mg 7 %
Total Carbohydrates 3.4g 1 %
Dietary Fiber 0.2g < 1 %
Protein 14.8g 30 %
Sugars 0.8g
Vitamin A < 1 %
Vitamin C 5 %
Calcium 2 %
Iron 16 %
** Thiamin 6 %
** Niacin 47 %
** Vitamin B6 20 %
** Magnesium 7 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.