Basic Grilled Flank Steak

Yield: 8 (serving size: 3oz)
Source: Cooking Light, July 2005
CL Comments: An easy marinade gives this steak a robust flavor--yet the seasonings are subtle enough that leftovers work in a variety of applications. Embellish with a cilantro sprig garnish.
Comments from a PA Kitchen: Perfect name for this recipe. It's basic, but it's good. It's really great though in the Lentil and Orzo Salad with Flank Steak and Feta.


1 (2-pound) flank steak, trimmed
2 teaspoons Worcestershire sauce
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Cooking spray


  1. 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.
  2. Prepare grill.
  3. 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.


Healthy Units: 3.5 per serving or Core
CALORIES 158(38% from fat); FAT 6.7g (sat 2.8g,mono 2.7g,poly 0.3g); PROTEIN 22.6g; CHOLESTEROL 45mg; CALCIUM 14mg; SODIUM 203mg; FIBER 0.0g; IRON 1.6mg; CARBOHYDRATE 0.4g

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