Marinated Flank Steak

By BFL Team

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  • 1 (1 pound) flank steak, trimmed of fat
  • ¼ cup lite soy sauce
  • 1/3 cup Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced ginger
  • 1 to 2 cloves minced garlic 


Put steak in a quart-sized zip lock bag, and add marinade ingredients. Shake well to mix. Refrigerate and marinate from one hour to overnight. Turn occasionally.  When ready to cook, remove from bag and discard marinade. Grill or broil until cooked to your liking. Remove from heat and let stand for 10 minutes before slicing thinly across the grain. Serve with cooked brown rice and steamed vegetables. Save any leftover steak for lunch; layer steak slices over a spinach salad with sliced vegetables of your choice. 
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