Broiled Flank Steak
Submitted by tracykiraly
Broiled flank steak marinated overnight in lemon juice, soy sauce, and oregano, topped with sauteed onions. An 8-hour marinade tenderizes this lean cut into something special.
YIELD
4 servingsPREP
20 minCOOK
6 minREADY
8 hrsFlank steak marinated for 8 hours in a bright, citrusy blend of lemon juice, lemon zest, soy sauce, sugar, and oregano, then broiled fast and hot. The long soak in acid and soy sauce breaks down the tough muscle fibers and infuses the meat clear through to the center.
Scoring the steak in a crosshatch pattern on both sides before marinating is a must. Those shallow cuts let the marinade penetrate deeper and faster, and they also prevent the steak from curling under the broiler’s intense heat. Sandwiching the meat between layers of sliced onion in the dish adds another layer of flavor during the overnight soak.
The broiling itself is quick: 6-8 minutes per side, close to the heat source. You want a good char on the outside while the center stays pink and juicy. Slicing against the grain into thin strips is what makes flank steak tender on the plate.
Pro Tips
- Score about ⅛-inch deep in 1½-inch squares on both sides. Deep enough to help, shallow enough not to lose juices.
- Turn the steak a few times during the 8-hour marinade so both sides absorb evenly.
- Let the steak rest 5 minutes after broiling before slicing. This lets the juices redistribute.
- Always slice against the grain and cut thin. Thick slices of flank steak are chewy no matter how well you marinate.
Variations
- Add fresh ginger and garlic to the marinade for an Asian-inspired twist.
- Grill instead of broiling for a smokier flavor.
- Use the sliced steak in fajitas, salads, or grain bowls.
Ingredients
Directions
Trim excess fat from steak; score steak on both sides in 1½ inch squares.
Place half of onion slices in a 12 x8 x 2 inch baking dish .
Top with steak and then remaining onion slices.
Combine lemon rind and next 6 ingredients; pour over meat.
Cover and refrigerate 8 hours, turning steak occasionally.
Remove meat from marinade and place on a lightly greased rack in a broiler pan.
Remove onion slices and discard marinade.
Set aside.
Broil steak 4 inches from heat 6 to 8 minutes on each side.
Cook reserved onion in 1 tablespoon buter in a skillet until crisp-tender.
To serve, slice steak across the grain into thin slices; top with onion.
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