Nutritional Info

Nutrition Facts

Serving Size 1 (305g)

Calories 177
Calories from Fat 45 (26%)
Amount Per Serving %DIV
Total Fat 5g 8%
Saturated Fat 0.8g 4%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 3.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 13.9mg 1%
Potassium 184mg 4%
Total Carbohydrate 16.7g 6%
Dietary Fiber 3.7g 15%
Sugars 0.6g
Protein 5.5g 11%

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Recipe Description
TIis flank steak is one of our all time family favorites.  A lemon and soy sauce marinade, which doubles as a sauce, tenderizes the meat.  I serve the flank steak thinly sliced, with roasted potatoes and a seasonal vegetable.
Prep time
8 hr 20 min
Cook time
12 min
Ready In
8 hr 32 min

Ingredients

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Serves To:USMetric
2 Tablespoon(T)  toasted sesame oil
6   medium sized shallots, coarsely chopped
1/2 Cup(c)  soy sauce
1 1/2 Cup(c)  fresh lemon juice
3 Pound(lb)  flank steak

Preparation

Pierce both sides of the flank steak all over with a fork.  Place the meat in a 1 gallon resealable plastic bag.  Pour the lemon juice in a small bowl and whisk in the soy sauce.  Add the shallots and whisk in the sesame oil.  Pour about 2 1/3 cup of the marinade into a covered microwave safe container and refrigerate it until it's time to use as a sauce.  Pour the remaining marinade into the bag with the flank steak and seal it, pressing out any excess air.  Refrigerate the steak overnight, or up to 24 hours, turning the bag once or twice to distribute the marinade evenly.  When ready to cook, set up a barbecue grill and preheat it to high, or preheat the broiler.  Remove the flank steak from the marinade and discard the used marinade.  Grill or broil the steak about 3 inches from the heat source, until cooked to taste, 3 to 4 minutes per side for rare, or 4 to 6 minutes per side for medium rare.  When done, an instant read meat thermometer inserted at an angle into the center of the steak will register 125°F for rare, or 135°F for medium rare.  Let the flank steak rest for about 5 minutes.  Meanwhile, warm the reserved 2 1/3 cup of marinade in the microwave and place it in a serving bowl.  Cut the steak against the grain into very thin slices, holding the knife almost parallel to the surface of the steak and slicing it at a shallow angle.  Serve the flank steak with the warm, or room temperature marinade on the side for spooning over the steak.

Additional notes

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Simple Flank Steak
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