Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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. 

Barbara Seelig Brown
Recipe by Cooking Light July 2005

Gallery

Credit: Caitlin Bensel; Food Styling: Victoria Cox and Elise Mayfield; Prop Styling: Claire Spollen

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

158 calories; calories from fat 38%; fat 6.7g; saturated fat 2.8g; mono fat 2.7g; poly fat 0.3g; protein 22.6g; carbohydrates 0.4g; cholesterol 45mg; iron 1.6mg; sodium 203mg; calcium 14mg.
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