Marinated Flank Steaks

By Molly O’Neill

Published September 27, 1997

Total Time
15 minutes, plus overnight refrigeration
Rating
4(144)
Comments
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Featured in: Food; The Cook's Night In

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Ingredients

Yield:Four to six main courses

  • 18 cloves garlic, smashed, peeled and coarsely chopped

  • 3 tablespoons sherry vinegar

  • 3 tablespoons fresh lemon juice

  • 3 tablespoons dark soy sauce

  • 3 tablespoons olive oil

  • 3 tablespoons black peppercorns, smashed

  • 2 2 ½-to 3-pound flank steaks

Ingredient Substitution Guide
Nutritional analysis per serving

6 grams carbs; 46 milligrams cholesterol; 200 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 1 gram fiber; 478 milligrams sodium; 16 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all seasonings and rub into the steaks. Marinate overnight in the refrigerator.

  2. Step 2

    Heat a large cast-iron skillet until it is almost smoking. Brush the marinade off the steak. Cook the steak 2 to 3 minutes per side, depending on the thickness, until rare. Let it sit a minute, then slice thinly against the grain and serve. Use leftovers for recipe below.

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Ratings

4 out of 5
144 user ratings
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Comments

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gpsdenver

Been making a similar recipe for years, using marinade of soy sauce, rice vinegar, sherry, sesame oil, garlic and ginger. Yum!

LMo

One of my favorite, go-to recipes. Great even with shorter marinating times but sublime with more.

Kat

Really good - I only marinated for 30 minutes at room temperature, but still very flavorful.

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