Flank Steak On The Grill
Juicy flank steak marinated in a tangy, savory blend of soy, Worcestershire, lemon, and herbs, perfect for grilling and ideal for summer barbecues or casual gatherings.
Ingredients
Instructions
- Combine all marinade ingredients (salad oil, soy sauce, Worcestershire sauce, dry mustard, salt, pepper, red wine vinegar, parsley flakes, garlic powder, and lemon juice) in a bowl and mix well.
- Place the flank steak in the marinade, ensuring it is fully submerged.
- Refrigerate the steak in the marinade for several hours or overnight to absorb flavors.
- Preheat the grill to medium-high heat.
- Remove the steak from the marinade and grill until desired doneness, about 4-6 minutes per side for medium.
- Let the steak rest for a few minutes before slicing and serving.
Tips & Substitutions
For a more intense flavor, marinate the flank steak for at least 12 hours or overnight. If you don’t have red wine vinegar, you can substitute with apple cider vinegar. To enhance the marinade, consider adding fresh herbs like rosemary or thyme. Be cautious not to overcook the steak; it’s best served medium-rare to medium for optimal tenderness.
Serving Suggestions
Serve the flank steak with a side of grilled vegetables or a fresh salad for a light meal. It pairs beautifully with Macaroni (With Chipped Beef) for a heartier option. Drizzle with a bit of the leftover marinade for extra flavor, or serve with a chimichurri sauce for a zesty kick.
Storage & Reheating
Store any leftover grilled flank steak in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the steak in a skillet over low heat or in the microwave with a damp paper towel to prevent drying out. Slice against the grain for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Flank Steak On The Grill contains roughly 157 calories, with 3g protein, 7g carbohydrates, and 11g fat. Note that it is relatively high in sodium, at 2849mg per serving (124% 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 grilling, you can also use skirt steak or sirloin. Just keep in mind that cooking times may vary slightly depending on the thickness and cut.
How can I tell when the flank steak is done?
To check for doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F, and for medium, 140-145°F. Remember to let the steak rest before slicing to retain juices.
What can I do with leftover flank steak?
Leftover flank steak is versatile! Slice it thinly for sandwiches or tacos, or toss it in a salad for added protein. It can also be reheated and served alongside roasted vegetables for a quick meal.
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).