Marinated Flank Steaks

Make Ahead. Just a small amount of this aromatic marinade adds flavor and tenderness to these flank steaks.

Yield: 8 servings
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 53%
  • Fat: 13.2g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 22.3g
  • Carbohydrate: 1.8g
  • Fiber: 0.0g
  • Cholesterol: 61mg
  • Iron: 0.0mg
  • Sodium: 277mg
  • Calcium: 0.0mg


  • 2 (1-pound) flank steaks
  • 1 1/2 tablespoons prepared mustard
  • 3 tablespoons dry red wine
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons lemon juice
  • 3 tablespoons low-sodium Worcestershire sauce
  • Cooking spray


  1. 1. Make shallow cuts in steaks diagonally across grain at 1-inch intervals. Brush both sides of steaks with mustard. Place steaks in a large shallow dish. Combine wine and next 3 ingredients; pour over steaks. Cover and marinate in refrigerator 8 to 12 hours, turning steaks occasionally.
  2. 2. Preheat broiler.
  3. 3. Remove steaks from marinade, reserving marinade. Place reserved marinade in a small saucepan; bring to a boil. Remove from heat, and set aside.
  4. 4. Place steaks on a rack in a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat 5 to 7 minutes on each side or to desired degree of doneness, basting with reserved marinade. Cut steaks diagonally across grain into thin slices.
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