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.
This recipe goes with Beef, Orange, and Gorgonzola Sandwiches, Lentil and Orzo Salad with Flank Steak and Feta, Mixed Bean Salad with Flank Steak, Peppery Beef and Two-Potato Salad, Soba-Edamame Salad with Flank Steak, Southwestern Steak, Corn, and Black Bean Wraps, Steak Salad Wraps with Horseradish Sauce, Steak, Sun-Dried Tomato, and Mozzarella Couscous Salad
Cooking Light JULY 2005
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.
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