Marinated Flank Steak Recipe




 Garlic4 Clove (20 gm), minced
 Shallot1 Medium, minced
 Reduced sodium soy sauce3 Tablespoon
 Red wine vinegar2 Tablespoon
 Dried oregano1 Teaspoon
 Dried thyme1⁄2 Teaspoon
 Flank steak1 Pound, trimmed (1 Whole)
 Salt1⁄2 Teaspoon
 Freshly ground pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 823 Calories from Fat 248

% Daily Value*

Total Fat 25 g38.3%

Saturated Fat 10.2 g51.2%

Trans Fat 0 g

Cholesterol 120 mg

Sodium 3160.1 mg131.7%

Total Carbohydrates 20 g6.8%

Dietary Fiber 4.2 g16.7%

Sugars 1.2 g

Protein 97 g194.3%

Vitamin A 14.9% Vitamin C 20.7%

Calcium 18.7% Iron 63%

*Based on a 2000 Calorie diet


1. Combine the garlic, shallot, soy sauce, vinegar, oregano, and thyme in a zip-close plastic bag; add the steak. Squeeze out the air and seal the bag; turn to coat the steak. Refrigerate, turning the bag occasionally, at least A hours or overnight.
2. Spray the broiler rack with canola nonstick spray and preheat the broiler.
3. Remove the steak from the marinade; discard the marinade. Sprinkle the steak with the salt and pepper, and place on the broiler rack. Broil the steak 5 inches from the heat until an instant-read thermometer inserted in the center of the steak registers 145°F for medium, about 5 minutes on each side. Transfer the steak to a cutting board and let stand about 5 minutes. Cut the steak on an angle against the grain into 12 slices.