Tender Flank Steak Recipe - Allrecipes.com
Tender Flank Steak Recipe
  • READY IN 8+ hrs

Tender Flank Steak

Recipe by  

"Marinated flank steak cooked on the BBQ. The most tender and flavorful steak! You may want to add a pinch of salt if you are using light soy sauce."

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Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    15 mins
  • READY IN

    8 hrs 20 mins

Directions

  1. Whisk soy sauce, Worcestershire sauce, and garlic together in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator 8 hours to overnight.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Remove flank steak from the marinade; shake to remove excess moisture. Discard remaining marinade.
  4. Cook steak on the grill until beginning to firm and is hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Slice against the grain of the meat to serve.
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Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews More Reviews

Feb 08, 2013

Very tasty. I made a 2 lb. portion of beef. Next time I wouldn't use so much Soy sauce and may add more heat to it.

 
Dec 08, 2012

I put this together in the morning for that nights dinner. The Worcestershire sauce was a little overwhelming in both smell and taste. Our steak wasn't as tender as I would like but I doubt if that was the fault of the recipe but more the cut of meat. Maybe marinating longer would have helped that.

 

2 Ratings

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Nutrition

  • Calories
  • 125 kcal
  • 6%
  • Carbohydrates
  • 5.2 g
  • 2%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 14.8 g
  • 30%
  • Sodium
  • 1095 mg
  • 44%

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

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