Tangy Flank Steak
Tangy Flank Steak offers a flavorful marinade of vinegar, lemon, and herbs, perfect for grilled meat lovers seeking a zesty, tender dish suitable for casual or outdoor gatherings.
Ingredients
Instructions
- Place the flank steak in a large shallow container.
- Combine oil, vinegar, lemon juice, Worcestershire sauce, soy sauce, parsley, salt, dry mustard, ground pepper, and garlic salt; pour over the steak.
- Cover and chill for at least 2 hours, turning the steak often.
- Remove the steak from the marinade.
- Grill over hot coals for 10 to 12 minutes on each side.
Tips & Substitutions
For a more intense flavor, marinate the flank steak overnight. If you don’t have flank steak, skirt steak or sirloin can be good substitutes. To enhance the tanginess, consider adding a splash of lime juice. Make sure to let the steak rest for a few minutes after grilling to retain its juices. This dish pairs beautifully with Saucy Swiss Steak.
Serving Suggestions
Serve the grilled flank steak sliced against the grain for tender bites. It pairs wonderfully with grilled vegetables or a fresh salad. Consider serving with a side of Linda'S Famous Baked Beans for a hearty meal. This dish also goes well with a light, tangy chimichurri sauce for added flavor.
Storage & Reheating
Store any leftover flank steak in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over medium-low heat to avoid overcooking. Alternatively, you can slice it and use it in salads or wraps for a delicious meal. Make sure to not exceed 165°F when reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Tangy Flank Steak contains roughly 1762 calories, with 29g protein, 23g carbohydrates, and 177g fat. It is an excellent source of protein (59% of the Daily Value), iron (31% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 842mg per serving (37% 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 recommended for its flavor and tenderness, you can substitute with skirt steak or sirloin. Adjust cooking times accordingly based on the thickness of the cut you choose.
How do I know when the flank steak is done cooking?
For medium-rare, aim for an internal temperature of 130-135°F, and for medium, 140-145°F. Using a meat thermometer will help ensure perfect doneness without overcooking.
What can I do with leftover flank steak?
Leftover flank steak is versatile! Slice it thin for sandwiches, salads, or tacos. You can also incorporate it into stir-fries or serve it cold with a vinaigrette. It keeps well in the fridge for up to 3 days.
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).