Marinated Flank Steak

Marinated Flank Steak

Cut flank steak across the grain, and savor the succulence of beef flavored with a zesty marinade and cooked to perfection in a cast-iron skillet.

Marinated Flank Steak
Makes 6 servings
  • ⅓ cup plus 3 tablespoons vegetable oil, divided
  • ½ cup soy sauce
  • ⅓ cup white wine vinegar
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon fresh lime zest
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 (2-pound) flank steak
  • Garnish: fresh cilantro
  1. In a medium bowl, whisk together ⅓ cup oil, soy sauce, vinegar, Worcestershire sauce, lime zest, lime juice, pepper, garlic powder, and coriander.
  2. In a shallow dish, place steak. Pour mixture over meat, turning to coat. Cover, and refrigerate for 6 hours or overnight.
  3. Heat a large cast-iron skillet over medium-high heat. Add remaining 3 tablespoons oil to pan, and heat until hot. Add steak, and cook 6 to 8 minutes per side, until a meat thermometer inserted in thickest portion registers 130 to 135 degrees for medium rare, or to desired degree of doneness.
  4. Remove from heat, and transfer to a serving platter. Let meat rest for at least 5 minutes before cutting across the grain into thin strips. Serve warm. Garnish with cilantro, if desired.

For more delicious, summer-perfect recipes, see “A Fête for the Fourth” on page 31 of the July/August 2017 issue

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