"A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas." — GUYCON
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red wine vinegar
fresh lemon juice
1 1/2 tablespoons
ground black pepper
1 1/2 pounds
This recipe is a keeper. We loved it! However, I did mine in the oven. I like to serve flank steak with a sauce and if you pour the marinade over the steak before roasting you are left with an awesome gravy that is great over potatoes too! Also, marinating overnight is great, but you should try this even if you only have an hour to marinate.
Marinated for 6 hours. I did this recipe exactly. Steak had a strong taste to it but couldn't finger the problem. I will stick to my own recipe next time.
Fajita meat was my target. My alterations to the recipe were; using balsamic vinegar in place of the red wine vinegar, using a grainy-type mustard (I used Beaver Deli Mustard) in place of dijon and then low sodium soy sauce. Everything went into a ziploc bag, then into the refrigerator for 8 hours. The flavor of the thinly sliced steak FAR exceeded my expectation. The feedback I got from my family was, "Mmm mm MMMM" and "mmM mMmmm MMmmMM!". I think that means its a keeper, thanks Connie for a fantastic addition to my recipe collection.
This marinade recipe is the only one we will ever use when making grilled flank steak for fajitas! I did make a couple of additions. Since we were using it for fajitas I added 1/2 T. ground Coriander and 1/2 T. ground Cumin. For the vinigar I used Balsamic. We left the steak in a zip lock for 2 days and when my husband sliced it, it could have been cut with a fork! I'm embarrassed to even mention how much we ate! Thank You Connie!
I cooked this in my broiler for 8 mins. on each side, basting occasionally with marinade. It was medium rare and quite good. Nice way to tenderize a tougher piece of meat.
This was my second time making this recipe for steak fajitas. This time, I added 1.5 teaspoons of ground cumin and corriander, along with a small handful of cilantro leaves, then substituted fresh lime juice and added a little lime zest. This time there were no complaints of bland steak, and the fajitas were a big hit!
This was a great way to make fajitas, I never thought to bbq a flank steak before. I marinated the meat for 48 hours (and added some slices of sweet onion, red and yellow pepper to the marinade an hour before I was ready to grill). We put the vegetables in tin foil and cooked them on the bbq as well (they took longer than the steak which we cooked to medium) We sliced the meat into thin strips with an electric knife and served with the vegetables, tortillas, cheese, sour cream, salsa, and guacamole. They were awesome!!!
WOW! Because of the rave ratings, I grilled last night in 40 degree, rainy, windy weather. It was well worth it! The only change I made was I substituted balsmaic vinegar for the red wine vinegar. Thanks for sharing such an awesome recipe! This will be one of the 'regulars' on my grill this summer.
* 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: 202
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