Marinated Flank Steak

Makes 5 or 6 servings


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1/3 cup red wine vinegar
1/4 cup ketchup
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon Worcestershire
1 tablespoon honey
1 teaspoon prepared mustard
1 teaspoon minced garlic
1/2 teaspoon dried dill weed
1/4 teaspoon pepper
1 flank steak (1 1/2 to 2 lb.), fat trimmed


1. In a 1-gallon zip-lock plastic bag or a large bowl, mix vinegar, ketchup, soy sauce, oil, Worcestershire, honey, mustard, garlic, dill, and pepper. Add steak, seal bag or cover bowl, and chill, turning meat occasionally, at least 4 hours or up to 1 day.

2. Lift steak from marinade and let drain briefly; reserve marinade.

3. Place meat on a grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook steak, turning to brown evenly, to medium-rare (cut to test), 10 to 12 minutes.

4. Transfer steak to a platter and keep warm. Pour reserved marinade into a 6- to 8-inch frying pan and bring to a boil over high heat. Pour into a bowl. Cut meat across the grain into thin, slanting slices. Serve with marinade to add to taste.

Created date

May 2004

Nutritional Information

Calories 177
Caloriesfromfat 44 %
Protein 17 g
Fat 8.5 g
Satfat 3 g
Carbohydrate 7.4 g
Fiber 0.2 g
Sodium 551 mg
Cholesterol 41 mg