Total Time
Prep 10 mins
Cook 20 mins

A found this recipe in a magazine several years ago. It was suggested that it can be served as a main course or as an appetizer on french bread rounds. I have served it both ways and always with a (bottled) garlic dressing on the side.


  1. Score flank steak on both sides.
  2. Combine all ingredients.
  3. Marinate flank steak for 2 hours.
  4. Broil to desired doneness.
  5. To serve: Cut thin slices on the diagonal.
Most Helpful

Very quick and easy and I love that it uses staple ingredients that I always have around. Everyone in the family liked it. I grilled it med-rare as I just can't bear to cook any meat well-done. Sliced it thin and it was very good. Served it with fresh green beans and roasted potatoes. Will make again...thanks!

483040 June 09, 2009

We 'never' eat steak any other way but medium/rare. However, I have made this recipe med/rare, med and well-done. I don't believe any cut of meat "should be" served a particular way. As the recipe states..."broil to desired doneness". It 'is' all a matter of taste. Flank steak is not a tender cut of meat, which is why I added the 'suggestion' of cooking it well done. I think that marinading the meat and slicing it 'very thin' is the secret to it being absolutely delicious when cooked well-done. Why not "try the recipe" and 'then' send in your comments. I respect your taste, as well.

dojemi December 30, 2002