Zesty Marinated Flank Steak with Garlic Bread Dippers
This delightful recipe, inspired by a nostalgic classic from Sunset magazine, has been part of my family's Father's Day celebration for decades. The flank steak is tenderized and infused with a tangy marinade, creating a mouthwatering dish that can be enjoyed in various ways. Instead of traditional sandwiches, we double the zesty sauce and serve it alongside the grilled steak, perfect for dipping French bread into for an added burst of flavor. Not only is this meal a hit fresh off the grill, but it also makes for delicious leftovers that can be enjoyed the next day, ensuring that each bite is as satisfying as the first.
6
Servings
250
Calories
10
Ingredients
Ingredients
ketchup
2/3 cup (none)
water
1/2 cup (none)
lemon juice
1/3 cup (freshly squeezed or bottled)
Worcestershire sauce
2 teaspoons (none)
celery seed
1 teaspoon (none)
bay leaves
2 (whole)
black pepper
1/2 teaspoon (freshly ground if possible)
dry basil
1/4 teaspoon (none)
flank steaks
1 1/2 lbs (trimmed and scored)
French bread or rolls
as needed (sliced or whole for dipping)
Instructions
1
In a small saucepan, combine the ketchup, water, lemon juice, Worcestershire sauce, celery seed, bay leaves, pepper, and dry basil. Bring to a gentle simmer over low heat, stirring occasionally for about 10 minutes to allow the flavors to meld.
2
Once the marinade is ready, remove it from the heat and let it cool completely. This can be done while you prepare the steak.
3
Using a sharp knife, lightly score both sides of the flank steak in a diamond pattern, making diagonal cuts about 1 inch apart. This helps the marinade penetrate the meat and promotes even cooking.
4
Place the scored flank steak in a shallow dish or zip-top bag, and pour the cooled marinade over the meat. Ensure that it is well-coated, then cover the dish or seal the bag and refrigerate for about 24 hours to allow the flavors to penetrate.
5
When ready to cook, preheat your BBQ grill to medium-high heat. Remove the marinated flank steak from the fridge and discard the bay leaves. Grill the steak for about 5 to 7 minutes on each side, depending on your desired level of doneness (medium rare is recommended).
6
While the steak is grilling, pour the leftover marinade into a small saucepan and heat it on the stove until hot and simmering. This will be served as a dipping sauce.
7
Once the steak is cooked, remove it from the grill and let it rest for a few minutes. This allows the juices to redistribute.
8
Slice the steak against the grain into thin, slanting pieces for tender bites. Serve the sliced steak with the warm, tangy sauce and freshly sliced French bread for dipping.
Nutrition Information
8.3g
Fat
26.7g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Marinated Flank Steak?
It is a tenderized steak dish infused with a tangy ketchup and lemon-based marinade, inspired by a classic Sunset magazine recipe.
What cut of meat is used in this recipe?
This recipe specifically uses 1.5 lbs of flank steak.
How long should the flank steak marinate?
For the best flavor penetration, the steak should be refrigerated in the marinade for about 24 hours.
What are the main ingredients in the marinade?
The marinade consists of ketchup, water, lemon juice, Worcestershire sauce, celery seed, bay leaves, pepper, and dry basil.
How do I prepare the steak before marinating?
You should trim the steak and score both sides in a diamond pattern using diagonal cuts about 1 inch apart.
Why is the steak scored before cooking?
Scoring helps the marinade penetrate the meat more effectively and promotes even cooking.
What is the recommended cooking method?
The steak is best prepared on a BBQ grill preheated to medium-high heat.
How long does the steak need to grill?
Grill the steak for approximately 5 to 7 minutes on each side.
What level of doneness is recommended for this flank steak?
Medium rare is the recommended level of doneness for this recipe.
Can I reuse the marinade?
Yes, the leftover marinade should be poured into a saucepan and heated until simmering to be served as a safe dipping sauce.
What should I serve as a side with this steak?
Freshly sliced French bread or rolls are recommended for dipping into the warm tangy sauce.
How should the steak be sliced for serving?
Slice the steak against the grain into thin, slanting pieces to ensure tender bites.
Does the steak need to rest after grilling?
Yes, let the steak rest for a few minutes after removing it from the grill to allow juices to redistribute.
How many servings does this recipe provide?
This recipe is designed to yield 6 servings.
What is the calorie count per serving?
Each serving contains approximately 250 calories.
Is this recipe suitable for leftovers?
Yes, the steak makes delicious leftovers that remain satisfying the next day.
What type of lemon juice should I use?
You can use either freshly squeezed or bottled lemon juice.
How long does the marinade need to simmer initially?
The marinade ingredients should simmer over low heat for about 10 minutes to meld the flavors.
Should the marinade be hot when added to the meat?
No, the marinade must be allowed to cool completely before being poured over the flank steak.
When should I remove the bay leaves?
The bay leaves should be discarded after marinating and before grilling the steak.
How much protein is in one serving?
There is 15g of protein per serving.
What is the fat content per serving?
Each serving contains 8.3g of fat.
How many carbohydrates are in this dish?
There are 26.7g of carbohydrates per serving.
Is there a specific occasion this recipe is known for?
It is a long-standing tradition for Father's Day celebrations for many families.
What is the preparation for the black pepper?
Freshly ground black pepper is recommended if possible.
What is the texture of the finished steak?
When sliced against the grain, the steak provides tender, flavor-infused bites.
Can I use a different type of bread?
While French bread is traditional, any bread or rolls suitable for dipping can be used.
What is the primary flavor profile of the sauce?
The sauce is described as zesty, tangy, and savory due to the ketchup and Worcestershire base.
What recipe category does this fall under?
This recipe is categorized under Lunch/Snacks.
How much Worcestershire sauce is required?
The recipe calls for 2 teaspoons of Worcestershire sauce.