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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.
- Score flank steak on both sides.
- Combine all ingredients.
- Marinate flank steak for 2 hours.
- Broil to desired doneness.
- To serve: Cut thin slices on the diagonal.
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!
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.