Marinated Flank Steaks

Oxmoor House
Make Ahead. Just a small amount of this aromatic marinade adds flavor and tenderness to these flank steaks.
8 servings


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2 (1-pound) flank steaks
1 1/2 tablespoons prepared mustard
3 tablespoons dry red wine
3 tablespoons low-sodium soy sauce
3 tablespoons lemon juice
3 tablespoons low-sodium Worcestershire sauce
Cooking spray


1. Make shallow cuts in steaks diagonally across grain at 1-inch intervals. Brush both sides of steaks with mustard. Place steaks in a large shallow dish. Combine wine and next 3 ingredients; pour over steaks. Cover and marinate in refrigerator 8 to 12 hours, turning steaks occasionally.

2. Preheat broiler.

3. Remove steaks from marinade, reserving marinade. Place reserved marinade in a small saucepan; bring to a boil. Remove from heat, and set aside.

4. Place steaks on a rack in a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat 5 to 7 minutes on each side or to desired degree of doneness, basting with reserved marinade. Cut steaks diagonally across grain into thin slices.

Created date

April 2008

Nutritional Information

Calories 226
Caloriesfromfat 53 %
Fat 13.2 g
Satfat 5.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22.3 g
Carbohydrate 1.8 g
Fiber 0.0 g
Cholesterol 61 mg
Iron 0.0 mg
Sodium 277 mg
Calcium 0.0 mg