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Flavorful Grilled Flank Steak

This grilled flank steak can be served with a side dish for a more elegant entree or used to make fajitas at a casual gathering. —Lana Tess, Lakeland, Florida
  • Total Time
    Prep: 15 + marinating Grill: 15 min.
  • Makes
    4 servings


  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1 cup dry red wine or beef broth
  • 2/3 cup soy sauce
  • 1/2 cup sliced green onions
  • 2 garlic cloves, minced
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 1 beef flank steak (1-1/2 pounds)


  • In a bowl, combine the first 7 ingredients. Cover and refrigerate 1/2 cup for basting. Pour the remaining marinade into a shallow dish; add flank steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning once.
  • Drain and discard marinade from steak. Grill, uncovered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 170°), basting occasionally with reserved marinade. Thinly slice meat across the grain.

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