Pan-Broiled Flank Steak

4.5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 274.2
  • Total Fat: 11.2 g
  • Cholesterol: 74.8 mg
  • Sodium: 4,278.6 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 35.2 g

View full nutritional breakdown of Pan-Broiled Flank Steak calories by ingredient

Number of Servings: 6


    1 3/4 cups of soy sauce
    2 tablespoons crushed garlic
    1 teaspoon minced ginger
    1 (2 pound) flank steak


1. Mix soy sauce, garlic, and ginger in a shallow dish. Prick steak in several places. Add steak to dish, turning to coat well.
2. Prehear a large heavy skillet over medium-high heat until a drop of water sizzles. Drain steak. Reserve marinade.
3. Sprinkle hot skillet with small amount of salt to prevent sticking. Sear steak, about a minute on each side, to seal in juices.
4. Cook steak for about 8 minutes, turning frequently. Cut diagonally into thin slices; place on a serving platter. Bring reserved marinate to a boil; cook about 1 minute. Serve with steak.

Number of Servings: 6

Recipe submitted by SparkPeople user ACSEVIER1.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    Delicious!! I just used teriyaki sauce and the flank steak cause that's all I had. I'll try the other ingredients next time! - 3/4/09

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    Very Good
    1 of 1 people found this review helpful
    I made this for my family tonight they really enjoyed it. The only thing is that we had to cook longer than 8 minutes because it was really rare! So i think it should be adjusted to 10-12 minutes and only turning once so it has a chance to cook. - 1/7/09

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    Serioulsy awesome! Can't wait to eat it again! - 3/12/12

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    Fantastic! My hubby said it was the most tender flank steak he ever ate. Use lite soy sauce for less salt. I did cook it longer, too. - 2/2/11

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    Ohh I so wanted to like it, but I think I screwed it up by leaving it in the "marinade" for a while. It got way to salty. So, my suggestion, cook it right away. I'm going to try it again and do it the right way. :) - 2/26/09