Serve this flank steak with Chef Meg's Garlic-Citrus Parsley Sauce, plus a green salad and some whole-grain bread warmed on the grill. The heat of the meat warms this fragrant and herb-infused sauce. Use the bread to sop up every last drop of juice.
Flank steak is a lean, affordable and flavorful cut of beef, but it's often tough. We marinated our flank steak and cut it against the grain to keep it as tender as it is tasty!
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Pour all the marinade ingredients into a large plastic bag, then add the steak. Squeeze out any air, seal the bag, and place in a shallow dish to contain any leaks.
Marinate in the refrigerator for at least 30 minutes or up to overnight.
Preheat an outdoor grill or grill pan to medium heat.
Remove the steak from the marinade and discard the marinade.
Grill, turning once, until the desired temperature is reached. For this large cut of meat, I recommend cooking to medium rare (135 degrees) and allowing the meat to rest for 5 minutes once taken off the grill to allow the juices to redistribute.
Off the grill, the meat will continue to cook slightly, raising the temperature to medium (140 degrees).
To serve, thinly slice against the grain.
Serving size is 3 ounces of cooked beef; makes six servings.
NOTE: The nutrition info is calculated for half the marinade as the other half is discarded.
I thought this was very good. The only change I made was that I added the zest of the citrus fruit (no reason to waste it!), and marinaded for 4 hours. Very moist, flavorful, and tasty. Thanks!
Haven't tried this yet, but will. For those who have never prepared a flank steak, the picture shown is not what it looks like. It's typically a long, flat piece of beef. It is very good and well worth a try, just don't expect the fat juicy steak shown above.
This was good. A bit too much garlic, but a nice flavor after grilling on the BBQ. I was surprised how tender it was. I didn't have a lime so I used Lemon Juice. I too marinated it for 4 hours. Thanks.
I used the thin steaks cut for marinating. I used fresh squeezed orange juice and marinated for 6 hours. I saved some of the marinade, reduced it, and poured a couple of teaspoons on top of the finished steaks. I don't know how to do the calories for the topping, but it was delicious!
This was excellent! Admittedly, I overmarinated... closer to 12 hours than the recommended 4, but there's only so much a woman can do when you make dinner for lunch. But we're all happy campers here!
Used a 1 lb flank steak in the full marinade. Cooked the meat to 160 F then let it rest for a bit. Turned out flavorful and juicy. I did swap Italian Seasoning for the oregano because I didn't have plain oregano. Will definitely make again!