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 Peppery Beef and Two-Potato Salad, Steak Salad Wraps with Horseradish Sauce, Lentil and Orzo Salad with Flank Steak and Feta, Mixed Bean Salad with Flank Steak, Soba-Edamame Salad with Flank Steak, Steak, Sun-Dried Tomato, and Mozzarella Couscous Salad, Beef, Orange, and Gorgonzola Sandwiches, Southwestern Steak, Corn, and Black Bean Wraps
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.
Go to full version of