Roberta'S Flank Steak
Roberta's Flank Steak features marinated, grilled flank steak with bold soy, Worcestershire, lemon, and cilantro flavors, perfect for a flavorful, quick-cooked meal for any occasion.
Ingredients
Instructions
- Mix soy sauce, Worcestershire sauce, lemon juice, cilantro, and ginger. Marinate the flank steak in the sauce overnight.
- Drain the marinade and grill the steak for 5 minutes per side for rare doneness.
- Transfer the steak to a platter, slice thinly as for London Broil, and pour the marinade over the meat before serving.
Tips & Substitutions
For a deeper flavor, marinate the flank steak for at least 6 hours, or up to 24 hours if time permits. If you don't have flank steak, skirt steak or sirloin can be good substitutes. To enhance the marinade, consider adding a touch of brown sugar or red pepper flakes for sweetness and heat. Make sure to let the steak rest for a few minutes after grilling for juicier slices.
Serving Suggestions
Serve the sliced flank steak over a bed of rice or alongside grilled vegetables for a complete meal. It pairs beautifully with a fresh salad or crusty bread. For a unique twist, consider serving it with a side of cilantro-lime rice or incorporating it into a fajita setup with tortillas and toppings. This dish is perfect for summer barbecues or family gatherings.
Storage & Reheating
Store leftover flank steak in an airtight container in the refrigerator for up to 3 days. To reheat, slice the steak and warm it gently in a skillet over low heat to avoid drying it out. Alternatively, you can microwave it in short bursts, covered, to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Roberta'S Flank Steak contains roughly 470 calories, with 35g protein, 87g carbohydrates, and 8g fat. It is an excellent source of vitamin C (893% of the Daily Value), iron (222% of the Daily Value), and calcium (138% of the Daily Value). Note that it is relatively high in sodium, at 872mg per serving (38% 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 sirloin. Both options will provide a flavorful result, but keep in mind that cooking times may vary slightly depending on the cut.
How can I tell when the flank steak is done?
For rare doneness, grill the steak for about 5 minutes on each side. Use a meat thermometer to check the internal temperature, which should read 125°F for rare, 135°F for medium rare, and 145°F for medium.
What should I do with leftover marinade?
It’s best to discard the marinade after use, as it has been in contact with raw meat. However, if you want to use it as a sauce, bring it to a boil for at least 5 minutes to kill any bacteria before serving.
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).