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Flavorful Flank Steak

By: Janice Montiverdi

"'This is a variation of an old Southern recipe with a Texas twist,' relates Janice Montiverdi, Sugar Land, Texas. 'I've been making it at least once a month for the last 15 years. The overnight marinade gives the beef a wonderful taste.'"

Rate/Review | Read Reviews (13)

Prep Time:
5 Min

Cook Time:
15 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/2 cup soy sauce
1/2 cup vegetable or canola oil
3 tablespoons red wine vinegar or cider vinegar
3 tablespoons barbecue sauce
3 tablespoons steak sauce
2 tablespoons dried minced onion
1 tablespoon liquid smoke flavoring (optional)
1/2 teaspoon garlic powder
1 (1 1/2-pound) beef flank steak

Directions

In a large resealable plastic bag, combine the first eight ingredients. Add the steak; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill steak, covered, over medium-hot heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F) Slice steak across the grain.

Footnotes

Nutritional Analysis: One serving (3 ounces cooked meat, prepared with reduced-sodium soy sauce) equals 235 calories, 14 g fat (4 g saturated fat), 59 mg cholesterol, 343 mg sodium, 2 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.