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Grilled Marinated Flank Steak

Grilled Marinated Flank Steak
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Total Time: 30

Yield: 6 servings

If you're a coupon clipper or a reader of grocery circulars, you know that flank steak goes on sale quite often. It's a little tougher than some cuts, but we love the flavor, and it has a forgiving nature when it comes to rare vs. well-done.


  • 1 2-pound flank or skirt steak, trimmed
  • 1/2 cup dry white or red wine
  • 1/2 red or yellow onion, sliced
  • 4-5 sprigs fresh thyme
  • 3 tablespoons olive oil
  • 2-3 garlic cloves, roughly chopped
  • 1 tablespoon sugar
  • Kosher or sea salt
  • Freshly ground black pepper


Place all ingredients (except salt and pepper) in a large zip-lock plastic bag. Toss to coat well.
Refrigerate 2 hours, or up to 3 days if you prefer.
Prepare grill or broiler to medium-high.
Remove steak from marinade and shake off excess. Grill or broil about 4 minutes per side (for medium rare).
Remove from heat; season to taste with salt and pepper. Let rest 5 minutes before slicing.

Updated Friday, September 24th, 2010

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