Recipe by The South Beach Diet Online
"A South Beach Diet combination of Mediterranean flavors puts the fire into grilled flank steak, making Phase 1 a piece of cake."
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red onion, quartered
chopped fresh oregano
1 1/2 pounds
coarsely ground black pepper
Well, I give the MARINADE four stars. The flank steak was too tough, so next time I would use a more tender cut. I even marinaded the steak for more than 24 hours in hopes of making it more tender and I made sure I poked it really well with the fork. The marinade made a nice colorful presentation though, so I think it would do well for guests if you had a nice cut of meat. I did add a little extra basalmic vinegar since my onion was big and I needed a little more juice. I also was a little heavy handed on the garlic and capers, but I think all in all I kept the basic proportions of the marinade the same. I just did a little more than the stated amounts. I will make this again, but I will find another cut of meat.
I liked the lightness of the flavour in this recipe. My boyfriend didn't like the combination of the red onion and the capers but I love capers and thought the taste was fine. The timing was perfect even under the broiler.
I am on the South Beach Diet so in looking for recipes I came accross this one. Delicious. Even my picky 5 year old liked it. (First time she ate red meat. I will definatly make this again.
This was very simple to prepare, i just so happened to have capers in the house. I did add olive oil, for no other reason than i felt like it. I marinated over night but i didn't find the marinate added to much flavor to the steak, however, when you add the reserved marinate with the onions it was FANTASTIC.
I cooked the the reserved marinate with the onions in it. I could have sat and eaten all the onions out of it, it was excellent.... i wrapped it all up in foil and threw it on the grill with the steaks.
I will make this again, although if I'm out of capers i will not feel so bad, i don't think it added much.
This recipe was easy and delicious. I left out the capers, marinated about 7 hours and cooked it on my Forman for 5 minutes(med-rare to med). The flank steak melted in my mouth.
This was simple and delicious. I used a fork to poke some holes in the steak (I actually used london broil) and then poured the marinade over, making sure it was thoroughly coated, then marinated overnight and grilled it on our Foreman grill. Terrific!
Oh my. I make my flank steak with this all the time now. It is WONDERFUL!!!
I thought this was alright. Instead of using flank steak, I made the mistake of using a good cut of Beef Top Sirlon. The marinade did not make enough to endulged the entire steaks. I also did not add capers b/c I am not a fan. The balasmic tasted great after the grill. I probably wouldn't make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Marinated Flank Steak
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 75
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