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Judy's Grilled Flank Steak

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“My family loves this steak--I rarely have leftovers. This steak goes well with baked potatoes and a spinach salad. I don't remember where I got the recipe, I've been making it for years and years. Prep time does not include marinating time.”

Ingredients Nutrition


  1. Combine onion, garlic, white wine, soy sauce, honey, oil, Worcestershire sauce, ginger and pepper.
  2. Stir until smooth.
  3. Place steak in a shallow glass dish (or zip-loc bag).
  4. Cover with the marinade, turning to make sure steak is covered.
  5. Refrigerate, covered, at least 12 hours but no more than 24 hours.
  6. Turn and baste often.
  7. Drain steak well.
  8. Place on broiler pan under preheated broiler, 6 inches from heat.
  9. Broil 6 minutes per side for rare.
  10. Transfer to a cutting board, let stand for 5 minutes.
  11. Cut across the grain into thin slices.
  12. Steak may also be grilled outdoors on a gas or charcoal grill.

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