Recipe by Bobbie
"I made this for my family when I was a Navy wife with three children with healthy appetites. This recipe will make the most inexpensive cuts very tender."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 pounds
Great recipe. However, if you plan on marinading for a long time make sure to use a very low sodium soy sauce or else the steaks will be far to salty. Otherwise great.
My husband said "Not so good" but I think I can add a few things to give it some kick. One thing is for certain - the meat WAS tender!
I used minced garlic, added to the marinade;scored the steak on both sides & left the steak & marinade in a ziplock bag for about 20 hours, turning every few hours. I broiled this about 6" from the heat for about 10 minutes per side, and it came out medium rare in the middle.I sliced the whole thing against the grain in thin slices, and poured the BOILED marinade (after it cooled) over the leftovers. I have been enjoying this for days-reheats very well in the microwave for a minute for several slices-they don't get tough! Next time, I might use a low-sodium soy sauce! This is a keeper!!!
Very good. I used olive oil instead of veg. oil, low sodium soy sauce and minced garlic vs. garlic powder. I scored the steak slightly and poured everything into a ziploc bag. I let it marinate for about 6 hours.
This marinade adds a ton of flavor to flank steak it also made the meat very tender. In the past I have always typically marinaded my flank steak in teriyaki sauce, however this recipe is certain to make me change my ways . .
This was a really good combo of flavors. Soy and lemon go good together. Like another reviewer, I too added a tablespoon of brown sugar and a dash of onion powder and ginger. I started marinating in the morning and grilled later that evening..(about 6-7 hours) and the flavor was fantastic. A little on the salty side, but we still enjoyed our steaks very much. Thanks Bobbie.
I make basically the same recipe and it is flexible. I generally add some frozen orange juice, fresh ginger, often rum or tequila, honey, and always some red pepper flakes. No measuring required. I just add a dash or this or a gurgle of that into the bag and give it a shake. If I run into flank steak on sale and I'm going to freeze it, I just freeze it in the marinate. Once it defrost I have a instant meal. This is awesome sliced very thin with a fresh orange salsa.
Being that the weather is 60+ degrees outside today, I was very excited to grill and was even more excited to make this recipe. I am so glad the recipe exceeded my expectations! Other than adding a TBLS of brown sugar to the marinade, I didn't change a thing. We started these by 10am and grilled around 6pm. Everyone was very pleased and the steaks were both flavorful and tender. My roommate made me promise not to lose this recipe...which I won't! Thanks Bobbie!
* Percent Daily Values are based on a 2,000 calorie diet.
China Lake Barbequed Steak
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 125
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make a simple but amazing marinated flank steak for the grill.
See how to make flavorful flank steak with grilled oranges.
See how to make a delicious marinade for flank steaks.