Marinated Flank Steak

Marinated Flank Steak Nutritional Information

Updated

This is one of my fall-back grill recipes. It takes just a few minutes to throw the marinade together. Then you just throw it in the fridge to marinate until you’re ready to grill it. The longer it marinates, the more tender the meat, so try to make it a day ahead of time. Also, I find it hard to time grilled food for doneness. It really depends on how even your grill cooks, how windy it is outside, and several other factors. Save yourself a headache and use an instant read thermometer.

The original recipe came from a collection of recipe cards, given to me by my mom, called Healthy Meals in Minutes. Well, I have a confession to make. I’d eat this even if it weren’t healthy!

Ingredients:
1 pound flank steak, trimmed

For the Marinade:
1/3 cup reduced-calorie Italian dressing
1/4 cup fresh lemon juice
2 tablespoon red wine vinegar
3 cloves garlic, crushed
2 bay leaves, crumbled
3/4 teaspoon black pepper

Directions:
To prepare the marinade, in a small bowl, combine the dressing, lemon juice, vinegar, garlic, bay leaves, and pepper. Mix well.

Place the steak in a shallow glass dish. Reserve 1/4 cup of marinade. Pour remaining marinade over steak; turn to coat. Cover dish with plastic wrap; refrigerate for 1 to 2 hours, turning once or twice.

Preheat broiler. Remove the steak from marinade; place on a broiler pan. Discard the marinade in dish.

Broil steak 4 inches from the heat, basting with the reserved marinade and turning once, for 5 to 6 minutes per side for medium-well.

Place the steak on a carving board or serving platter. Let stand for 5 minutes. Slice the steak diagonally across the grain and serve immediately.

Serves 4.

To barbecue, marinate as directed in Steps 1 and 2. Heat charcoal grill until coals form white ash or preheat a gas grill to high. Grill steak for 5 to 6 minutes per side for medium-well. Proceed as directed in Step 5.

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