Broiled Flank Steak

Shannon Vavich
A very easy, very delicious flank steak that fast-marinates in about two hours and broils in about fifteen minutes. Total hands on time does not exceed five minutes. Makes an excellent main dish or as a topping to a salad.

A quick marinating process is all you need to get this flank steak started.  It broils in just minutes making it a fast, easy and delicious dinner.

Marinates in 2-4 hours – although you can marinate for longer if it’s convenient for you.

I’ve served this with mushroom risotto, with mashed potatoes, atop a spinach salad, and most recently with vegetable lo mien.  It’s always excellent.

Broiled Flank Steak

A very easy, very delicious flank steak that fast-marinates in about two hours and broils in about fifteen minutes. Total hands on time does not exceed five minutes. Makes an excellent main dish or as a topping to a salad.

Ingredients
  

  • 1 2-3 lb flank steak

Marinade:

  • 1/3 cup olive oil
  • 2 Tablespoons liquid smoke I like "Stubs All-Natural" liquid smoke.
  • 2 Tablespoons soy sauce
  • 3 Tablespoons Chinese black vinegar

Seasoning Rub:

  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 2 teaspoons mustard powder

Garnish

  • 1/4 cup chopped green onions just the green tops
  • 1/4 cup chopped cilantro or parsley

Instructions
 

  • In a small bowl, mix all dry rub ingredients together.
  • Mix all marinade ingredients in a medium size bowl. Sprinkle with garnishes.
  • In a large baking dish, coat the steak with the spice rub on both sides.
  • Pour marinade on the steak and flip over so both sides have been coated. Refrigerate for 2-4 hours.
  • Broil the flank steak (and the marinade) for 10 minutes, flip steak over and broil for 5-6 minutes more.
  • Let the flank steak rest for 10 minutes before cutting.
  • Slice into thin strips, on the bias (diagonally). 
  • I've served this with mushroom risotto, with mashed potatoes, atop a spinach salad, and most recently with vegetable lo mien.  It's always excellent.
Tried this recipe?Let us know how it was!