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Marinated Flank Steak

Yield Makes 5 or 6 servings


  • 1/3 cup red wine vinegar
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon Worcestershire
  • 1 tablespoon honey
  • 1 teaspoon prepared mustard
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon pepper
  • 1 flank steak (1 1/2 to 2 lb.), fat trimmed

Nutrition Information

  • calories 177
  • caloriesfromfat 44 %
  • protein 17 g
  • fat 8.5 g
  • satfat 3 g
  • carbohydrate 7.4 g
  • fiber 0.2 g
  • sodium 551 mg
  • cholesterol 41 mg

How to Make It

  1. In a 1-gallon zip-lock plastic bag or a large bowl, mix vinegar, ketchup, soy sauce, oil, Worcestershire, honey, mustard, garlic, dill, and pepper. Add steak, seal bag or cover bowl, and chill, turning meat occasionally, at least 4 hours or up to 1 day.

  2. Lift steak from marinade and let drain briefly; reserve marinade.

  3. Place meat on a grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook steak, turning to brown evenly, to medium-rare (cut to test), 10 to 12 minutes.

  4. Transfer steak to a platter and keep warm. Pour reserved marinade into a 6- to 8-inch frying pan and bring to a boil over high heat. Pour into a bowl. Cut meat across the grain into thin, slanting slices. Serve with marinade to add to taste.