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.

 

3 Ratings

Oct 26, 2014

This is a very simple marinade. It's tasty nonetheless. At this time there are only two other reviews. One cited too much soy sauce while the other cited too much Worcestershire sauce. It's simple enough to test. Just mix equal parts of soy sauce and Worcestershire sauce, say 1Tsp each and a dash of garlic powder (not garlic salt). That's the flavor it will impart to the meat. But this marinade is for taste only. It will not tenderize as there is no real acidity in it. To tenderize you need to add wine, vinegar or both, or maybe citric acid such as lime or lemon. True it will change the taste a bit, but more complexity just might benefit this recipe. Thanks, Renee Manz.

 

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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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About the Cook

 
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