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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Basic Grilled Flank Steak

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

  • Yield: 8 servings (serving size: 3 ounces)

Ingredients

  • 1 (2-pound) flank steak, trimmed
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray

Preparation

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.

Prepare grill.

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.

Nutritional Information

Amount per serving
  • Calories: 158
  • Calories from fat: 38%
  • Fat: 6.7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 22.6g
  • Carbohydrate: 0.4g
  • Fiber: 0.0g
  • Cholesterol: 45mg
  • Iron: 1.6mg
  • Sodium: 203mg
  • Calcium: 14mg
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Basic Grilled Flank Steak recipe

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