An easy marinade gives this flank steak a robust flavor--yet the seasonings are subtle enough that leftovers work in a variety of applications. Embellish with a cilantro sprig garnish.
1 (2-pound) flank steak, trimmed
2 teaspoons Worcestershire sauce
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
How to Make It
Place steak in an 11 x 7-inch baking dish. Sprinkle each side evenly with half of Worcestershire sauce, salt, and pepper; rub mixture into steak. Cover and refrigerate at least 20 minutes.
Place steak on grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Place on a cutting board; cover loosely with foil. Let stand 10 minutes. Cut steak diagonally across grain into thin slices.
This is a great recipe. I followed another reviewer's advice to grill 5 min on each side. It turned out perfectly! (I tend to over-cook meat). This recipe is easy and perfect! I will definitely make this again.
Delicious! I prepared the recipe as it was written except I cooked the steak on a George Forman grill. The results were excellent. I cooked for 6 minutes for a 1.5 pound flank steak. I used the steak in the Southwestern Steak, Corn,and Black Bean Wrap recipe. My husband loved it so I will definitely make this again. Thanks, Cooking Light, for yet another easy, delicious, and nutritious weeknight or company worthy meal.
We love this in my household! Sooooo easy and delicious! I actually broil it in the oven, and it works great. I undercook it for the first night's meal and use the meat off of the ends (where it gets more well done). That way, when I reheat it for leftovers, it's still nice and pink in the center. Yummy!
Quite good. My advice is to let the coals get to medium hot, meaning you can hold your hand over the grate for 3-5 seconds max, with the ideal being a long 3 seconds. Cook 5 minutes per side uncovered. If the coals are cooler then it may have to cook longer. The steak should be at room temp before tossing on the grill and you need to let it rest (loosely covered with foil) for about ten minutes before slicing. You may also want to use a bit more pepper and salt in the marinade.
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