Emily'S Flank Steak Barbecue
A flavorful grilled flank steak marinated with garlic salt, oregano, and vinegar, then basted with tomato juice for a tangy, smoky dish perfect for barbecues and gatherings.
Ingredients
Instructions
- Mix garlic salt, oregano leaves, salad oil, and vinegar and pour over the meat.
- Place the meat on a prepared grill 4 inches from hot coals.
- Cook 5 minutes on each side, basting with tomato juice.
- To serve, cut steak diagonally across the grain.
Tips & Substitutions
For optimal flavor, marinate the flank steak for several hours or overnight if time allows. If you don't have garlic salt, you can substitute with regular salt and minced garlic. Consider using a mix of fresh herbs instead of oregano for a more vibrant taste. Make sure your grill is preheated to ensure even cooking and avoid sticking.
Serving Suggestions
Slice the flank steak thinly and serve it with grilled vegetables or a fresh salad for a balanced meal. It also pairs beautifully with a side of baked potatoes or rice. For a heartier option, consider serving it alongside Sue'S One Pan Meal for a comforting dinner experience.
Storage & Reheating
Leftover flank steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the steak in foil and place it in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. This method helps retain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Emily'S Flank Steak Barbecue contains roughly 323 calories, with 17g protein, 40g carbohydrates, and 6g fat. It is an excellent source of protein (34% of the Daily Value), and a good source of iron and potassium. At about 323 calories per serving, it is a lighter, protein-rich choice.
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 meat for this recipe?
Yes, while flank steak is ideal for this recipe, you can substitute with skirt steak or sirloin. Just be mindful that cooking times may vary based on the thickness and tenderness of the cut you choose.
What can I use instead of tomato juice?
If you don't have tomato juice, you can use beef broth mixed with a bit of ketchup for a similar flavor. Alternatively, crushed tomatoes or even barbecue sauce can work as a basting option to add more depth to the dish.
How can I tell when the steak is done cooking?
The best way to check for doneness is to use a meat thermometer. For medium-rare, aim for an internal temperature of 135°F, while medium should be around 145°F. Remember that the steak will continue cooking slightly after being removed from the grill.
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).