Broiled Barbecued Beef
Juicy broiled flank steak with a tangy barbecue marinade, perfect for a quick, flavorful meal suited for casual dinners or outdoor gatherings.
Ingredients
Instructions
- Place flank steak in a glass baking dish.
- Combine tomato juice, Worcestershire sauce, chopped onion, lemon juice, minced garlic, pepper, and salt to make the marinade.
- Pour the marinade over the steak, cover, and refrigerate for 2 hours, turning once.
- Remove the steak from the marinade and place it on a broiler rack.
- Brush the steak with the marinade.
- Broil the steak 3 inches from the heat for 5 minutes.
- Turn the steak and brush with the marinade again.
- Broil for an additional 3 minutes or until desired doneness.
Tips & Substitutions
For enhanced flavor, marinate the flank steak overnight instead of just 2 hours. If you don't have Worcestershire sauce, soy sauce can be a good substitute. Ensure your broiler is preheated to achieve a nice sear on the steak. Keep an eye on it while broiling to prevent overcooking. For a low-calorie option, try using leaner cuts of beef in this recipe.
Serving Suggestions
Serve the broiled barbecued beef sliced thinly against the grain for maximum tenderness. It pairs beautifully with Minnesota Cabbage Rolls or a fresh salad for a light meal. Consider serving with grilled vegetables or a baked potato for a heartier side. This dish also makes excellent sandwich filling for delicious leftovers.
Storage & Reheating
Store any leftover broiled barbecued beef in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a preheated oven at 350°F for about 10 minutes or until warmed through. Alternatively, you can slice the beef and briefly sauté it in a pan over medium heat to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Broiled Barbecued Beef contains roughly 145 calories, with 11g protein, 17g carbohydrates, and 5g fat. It is an excellent source of vitamin C (160% of the Daily Value), dietary fiber (22% of the Daily Value), and protein (21% of the Daily Value), and a good source of potassium. It also contributes 6g of dietary fiber toward your daily target.
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 recommended for its flavor and texture, you can substitute with skirt steak or sirloin. Just adjust the cooking time as needed, since different cuts may have varying thickness and tenderness.
How do I know when the steak is done broiling?
To check for doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 130°F. Remember that the meat will continue to cook slightly after being removed from the broiler, so consider taking it out a few degrees earlier.
Can I make the marinade ahead of time?
Absolutely! You can prepare the marinade a day in advance and store it in the refrigerator. This will allow the flavors to meld together, making your steak even more flavorful when you’re ready to marinate and cook.
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).