Flank Steak Recipes

Ingredients:

• 1 3/4 cups soy sauce
• 2 Tbsp. crushed garlic
• 1 tsp. ginger
• 2 lbs. flank steak

Directions:

By Robin from Washington, IA

Ingredients:

• 2 lbs. flank steak
• 1/4 cup soy sauce
• 3/4 cup oil
• 3 Tbsp. honey
• 2 Tbsp. red wine vinegar
• 1 clove garlic, crushed
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• 1 1/2 tsp. ground ginger
• 1 green onion, chopped

Directions:

Combine all ingredients except the steak and mix well. Marinate the steak in the refrigerator at least 5 hours, turning several times. Grill approximately 4-5 minutes for each side for serving rare. Slice thin, diagonally across grain. Serve heated marinade to pour over steak, if desired.

By Robin from Washington, IA

Ingredients

• 1 flank steak
• 1 can tomatoes
• 1/2-1 cup flour
• 1 tsp. salt
• 1/2 cup celery, cut up
• 1/2 cup green peppers, cut up

Directions

By Robin from Washington, IA

Ingredients

• 1 1/4-1 1/2 lb. flank steak

Marinade

• 1 1/2 cups canned tomatoes, pureed
• 1/4 cup finely chopped onions
• 1 large clove garlic, finely chopped
• 1/4 cup olive oil or vegetable oil
• 1/4 cup canned green chilies, chopped
• 2 Tbsp. vinegar
• 1 Tbsp. chili powder
• salt and pepper

Directions

By Robin from Washington, IA

Ingredients

• 1 beef flank steak
• 1/2 cup canola oil
• 1/2 cup reduced sodium soy sauce
• 1/4 cup red wine vinegar
• 2 Tbsp. water
• 2 tsp. brown sugar
• 2 tsp. minced fresh gingerroot
• 2 garlic cloves, minced
• 1/4 tsp. pepper

Directions

By Robin from Washington, IA

I have a newer WW cookbook from a couple of years ago that has a recipe for marinated flank steak. It might be an updated version of the recipe you are looking for.

1/4 cup reduced-sodium soy sauce
2 Tbsp. honey
2 tsp. grated peeled fresh ginger (or 1 tsp. ground)
2 tsp. finely chopped fresh lemongrass
2 garlic cloves, minced
1 Tbsp. dry sherry
pinch crushed red pepper
1 (1 lb) flank steak
2 tsp. olive oil
1/4 tsp. salt
Freshly ground pepper, to taste

The directions (which are wordy) call for mixing the marinade ingredients (up to the flank steak above) in a gallon zip top bag and then add the steak. Refrigerate, turning occasionally overnight, or up to 24 hours. Remove meat from refrigerator 30 minutes before broiling.

Preheat broiler. Discard marinade and pat steak dry with a paper towel, then drizzle with the oil. Broil 3 inches from heat, turning once and sprinkling the salt on the cooked side, about 4 minutes a side. Season with pepper. Transfer the steak to a cutting board, let stand 2-3 minutes then cut on diagonal into 12 slices.

Hope this is helpful. I may have to make some myself :)

Jess, does this recipe in your WW book give nutritional information and/or points? Thanks for sharing.