Flank Steak with Lime Marinade
It's very lean, so flank steak requires tenderizing; marinate in this Asian-infused sauce before cooking, and thinly slice against the grain before serving.
Everyday Food, July/August 2005
80 Ratings
- 5 star values: 20
- 4 star values: 28
- 3 star values: 19
- 2 star values: 8
- 1 star values: 5
Martha Stewart Member
Rating: Unrated
I have marinaded for an hour and for 24 hours--would definitely recommend 24 hours--was not very tender after an hour. The nutritional info from another site is as follows: Per serving: 296 calories; 14.2 grams fat; 37.1 grams protein; 3.6 grams carbohydrates; 0.3 gram fiber
Martha Stewart Member
Rating: Unrated
VERY good. Awesome flavors, easy, tender meat, and an excellent meal. The sandwich this goes with with shredded carrots is excellent as well.
Martha Stewart Member
Rating: Unrated
This is a favorite. It's easy, delicious, and if there is anything leftover it can be used in salads and sandwiches.
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Martha Stewart Member
Rating: Unrated
Excellent marinade. I used it on tri-tip. Very easy to prepare.
Martha Stewart Member
Rating: Unrated
This was on our weekly summer menu. Quick, easy and very flavorful.
Martha Stewart Member
Rating: Unrated
I actually bought nearly 3 lbs of skirt steak, used some of it for the fajita recipe on here (which is FABULOUS), used some of for this. Worked great, and was perfectly seasoned.
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Martha Stewart Member
Rating: Unrated
I used a larger piece of steak and saved leftovers to make fajita's later in the week. Delicious marinade!
Martha Stewart Member
Rating: Unrated
I just noticed that this said to marinate only about an hour. I guess because it's from Everyday Food...but I've always marinated flank steak for at least a day or two...delicious and tender!!
Martha Stewart Member
Rating: Unrated
As far as I know...flank steak is "flank steak" in Canada. I sometimes have a hard time finding it though. If you can't find it in the meat section of the grocery store, they usually have it at the fresh meat counter...or ask the butcher. I get them at Costco sometimes. "Skirt steak" is a similar cut, but that is a more common name in the U.S. I believe. Flank steak is always one of my favourites so I'm looking forward to trying this marinade.
Martha Stewart Member
Rating: Unrated
this is absolutely delicious. i let my flank steak marinate for several hours, and it turned out wonderful!
Martha Stewart Member
Rating: Unrated
Okay I am sure that this question has been asked many times but what is flank steak called in Canada?
Martha Stewart Member
Rating: Unrated
This is DELICIOUS! I used flat iron steak, very similar meat and it tasted great!
Martha Stewart Member
Rating: Unrated
Has anyone found the nutrient info on any of these recipes?
Martha Stewart Member
Rating: Unrated
For filets, I simply use olive oil, salt and pepper. Sometimes I'll rub a garlic clove around the filet or add a tiny drizzle of fresh lemon juice. For flank steak, though, I use olive oil. soy sauce, Worcestershire sauce, brown sugar, green onions, cilantro, kosher salt, black pepper, garlic, and fresh lime juice and marinate overnight (I usually make a batch of sangria at the same time and marinate THAT overnight, as well). Yum!
Martha Stewart Member
Rating: Unrated
I couldn't believe how flavourful this marinade made the meat after only one hour. Very good.