Marinated Flank Steak

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“280 calories; chol. 55mg; sodium 450mg; carbs. 7 grams; protein 19 grams”


Medium 👍


1½ lbs Beef Flank Steak 1.5-2lb
½ cup olive oil
¼ cup balsamic vinegar
2 tbsp brown sugar - packed
2 tbsp Worcestershire sauce
Garlic Cloves short cuts
1½ tsp sea salt
1½ tsp Black pepper
1 tsp Crushed red pepper
3 sprigs rosemary
3 sprigs oregano
1 tbsp unsalted butter
  • Step 1/4

    • 1½ lbs Beef Flank Steak 1.5-2lb

    Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a large resealable plastic bag set in a shallow dish.

  • Step 2/4

    • ½ cup olive oil
    • ¼ cup balsamic vinegar
    • 2 tbsp brown sugar - packed
    • 2 tbsp Worcestershire sauce
    • Garlic Cloves short cuts
    • 1½ tsp sea salt
    • 1½ tsp Black pepper
    • 1 tsp Crushed red pepper
    • 3 sprigs rosemary
    • 3 sprigs oregano

    Combine oil, vinegar, brown sugar, Worcestershire sauce, garlic, salt, black pepper, and crushed red pepper; pour over steak in bag. Add herb sprigs. Seal bag; turn to coat Marinate in the refrigerator for 2 to 24 hours.

  • Step 3/4

    Preheat a charcoal or gas grill with a greased grill rack for direct grilling over medium heat. Remove steak from marinade; transfer marinade to a saucepan. Discard herb sprigs. Grill steak for 12 to 15 minutes for medium-rare (130 degrees), turning once halfway through. Remove from grill and loosely cover with foil; let stand 5 minutes.

  • Step 4/4

    • 1 tbsp unsalted butter

    Bring marinade to a boil. Stir in butter until melted. Thinly slice steak against the grain and drizzle with cooked marinade. Garnish with oregano leaves, if desired.

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