East-West Flank Steak


This recipe comes from Southern Living, but I’m not positive about the year published…I think it was April 2004. The flavors of the steak are excellent. The steak should marinate at least 8 hours in the fridge, but we usually do an over night marinade. It’s really easy to prepare and cook, and it’s perfect for those hot summer nights. Serve the steak with some grilled zucchini or veggies of your choice. The important thing to keep in mind when slicing flank steak is to slice against the grain, because if you slice with the grain, you will have stringy shoe leather meat.

The leftovers work great as a topper for salads, tacos, and even a steak and egg dinner. We’ve prepared this recipe numerous times, and it’s always a crowd pleaser.


  • 1/2 cup vegetable oil
  • 1/4 cup soy sauce
  • 2 TBSP brown sugar
  • 2 TBSP lime juice
  • 1 TBSP grated fresh ginger
  • 1 tsp. dried crushed red pepepr
  • 1 tsp. ground black pepper
  • 2 garlic cloves, chopped
  • 4 green onion, finely chopped
  • 1 (2 pound) flank steak, trimmed


  1. Combine first 9 ingredients in a shallow dish or large zip-top freezer bag; add steak. Cover or seal, and chill 8 hours, turning occasionally.
  2. Remove steak from marinade, discarding marinade.
  3. Grill, covered with grill lid, over medium-high heat, about 10 minutes on each side or to desired degree of doneness. Let stand 5 minutes; cut into thein slices diagonally across the grain.

East-West Flank Steak:


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