Phillippine Flank Steak
A savory Filipino-inspired flank steak marinated in vinegar, soy, garlic, and spices, then broiled to tender perfection—ideal for family dinners or special gatherings.
Ingredients
Instructions
- Mix vinegar, salad oil, sugar, salt, minced garlic, soy sauce, bay leaves, and pepper in a bowl.
- Add the flank steak to the marinade and refrigerate for 12 hours or overnight, turning occasionally.
- Preheat the broiler.
- Remove the steak from the marinade and broil a few minutes on each side until medium or medium-rare.
- Do not overcook.
- Slice diagonally across the grain in very thin slices and serve.
Tips & Substitutions
For optimal flavor, marinate the flank steak overnight; the longer, the better. If you don't have flank steak, skirt steak or sirloin can be good substitutes. Adjust the amount of vinegar and soy sauce to your taste preference, as some may prefer a tangier or saltier profile. To ensure even cooking, bring the steak to room temperature before broiling.
Serving Suggestions
Serve the sliced flank steak over a bed of rice or alongside grilled vegetables for a complete meal. It pairs beautifully with The Fitt Ball for a fresh, healthy side. Consider adding a dipping sauce or chimichurri for added flavor. This dish also complements a simple green salad or roasted potatoes.
Storage & Reheating
Leftover flank steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the steak thinly and warm it gently in a skillet over low heat, adding a splash of broth or water to prevent it from drying out. Avoid microwaving as it can result in toughness.
Nutrition & Diet Analysis (per serving)
Each serving of Phillippine Flank Steak contains roughly 187 calories, with 5g protein, 41g carbohydrates, and 5g fat. It is an excellent source of iron (121% of the Daily Value), dietary fiber (48% of the Daily Value), and calcium (33% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 1814mg per serving (79% 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, you can substitute flank steak with skirt steak or even sirloin if preferred. Each cut will provide slightly different textures and flavors, so choose according to your preference and budget.
What is the best way to know when the steak is cooked to medium-rare?
The best way to check doneness is to use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Alternatively, you can press the steak with your finger; it should feel firm yet slightly springy.
What can I do with leftovers from this dish?
Leftover flank steak is versatile; you can use it in salads, tacos, or sandwiches. Thinly slice it and toss it into a stir-fry or make a hearty beef stroganoff. Just be sure to reheat it gently to maintain tenderness.
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).