Barbecue Flank Steak
Juicy, flavorful flank steak marinated in a tangy chutney and wine vinegar mixture, then grilled to perfection—ideal for entertaining or a hearty family dinner.
Ingredients
Instructions
- Mix together red wine vinegar, chopped chutney, instant minced onion, soy sauce, and salad oil to make the marinade.
- Pour the marinade over the steak and marinate for 4 hours or longer, turning often.
- Drain the steak and barbecue over glowing coals for about 5 minutes on each side for medium doneness.
- Slice the cooked steak diagonally into thin slices to serve.
Tips & Substitutions
For a more intense flavor, consider marinating the flank steak overnight instead of just 4 hours. You can substitute balsamic vinegar for the red wine vinegar if you prefer a sweeter tang. If you don't have chutney, a mix of brown sugar and mustard can work as a substitute. Flank steak can also be swapped with skirt steak for a similar texture in your barbecue.
Serving Suggestions
Serve the sliced flank steak with a side of grilled vegetables or a fresh salad for a light meal. It pairs beautifully with corn on the cob or a baked potato for a heartier option. For a delicious twist, try serving it with a side of chimichurri sauce. This dish is perfect for summer barbecues and also works well in sandwiches or wraps.
Storage & Reheating
Leftover barbecue flank steak should be stored in an airtight container in the refrigerator, where it will keep for up to 3 days. To reheat, slice the steak and warm it in a skillet over low heat to retain moisture. Alternatively, you can microwave it briefly, covered, to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecue Flank Steak contains roughly 121 calories, with 7g protein, 8g carbohydrates, and 7g fat. It is a good source of protein (14% of the Daily Value). Note that it is relatively high in sodium, at 623mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while flank steak is ideal for its flavor and texture, you can also use skirt steak or sirloin. These cuts will yield similar results, but cooking times may vary slightly due to differences in thickness.
What can I do if I don't have a grill?
If you don't have access to a grill, you can broil the steak in your oven. Place it on a broiler pan and cook for about 5-7 minutes on each side, watching carefully to avoid overcooking. A grill pan on the stovetop is another great alternative.
How can I tell if the flank steak is cooked to the right doneness?
The best way to check for doneness is to use a meat thermometer. For medium doneness, aim for an internal temperature of 140-145°F. If you prefer a more visual approach, you can also cut a small piece and check the color; it should be pink in the center.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).