Onion-Rubbed Flank Steak

3.7
(3)

This was always our three children's favorite. I'd set the table with china, crystal and cloth napkins, then serve this steak along with baked potatoes, a salad, a vegetable and rolls. --Margaret Grant of Russellville, Arkansas

Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Servings:
6
Yield:
6 servings

Ingredients

  • cup chopped onion

  • 1 tablespoon red wine vinegar or cider vinegar

  • 1 tablespoon canola oil

  • 1 teaspoon pepper

  • ½ teaspoon salt

  • 1 garlic clove, minced

  • ¼ teaspoon dried rosemary, crushed

  • ¼ teaspoon dried basil

  • 1 (1 1/2-pound) beef flank steak

Directions

  1. In a bowl, combine the first eight ingredients; brush over both sides of steak. Place in a large resealable plastic bag; seal bag and refrigerate for 3-4 hours or overnight.

  2. Place steak on a broiler pan. Broil 3-4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Thinly slice across the grain.

Tips

Nutritional Analysis: One serving (3 ounces cooked beef) equals 208 calories, 11 g fat (4 g saturated fat), 59 mg cholesterol, 269 mg sodium, 2 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.