Marinated Flank Steaks
- Total Time
- 15 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 18cloves garlic, smashed, peeled and coarsely chopped
- 3tablespoons sherry vinegar
- 3tablespoons fresh lemon juice
- 3tablespoons dark soy sauce
- 3tablespoons olive oil
- 3tablespoons black peppercorns, smashed
- 22½-to 3-pound flank steaks
Nutritional analysis per serving (6 servings)
200 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 16 grams protein; 478 milligrams sodium
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
- Step 1
Combine all seasonings and rub into the steaks. Marinate overnight in the refrigerator.
- 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.
Private Notes
Comments
Been making a similar recipe for years, using marinade of soy sauce, rice vinegar, sherry, sesame oil, garlic and ginger. Yum!
One of my favorite, go-to recipes. Great even with shorter marinating times but sublime with more.
Really good - I only marinated for 30 minutes at room temperature, but still very flavorful.