Soy-Marinated Flank Steaks (Food Network Kitchens) Recipe

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Soy-Marinated Flank Steaks (Food Network Kitchens)
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  1. Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (1steak may be slightly thicker). In a non-reactive bowl or large re-sealable plastic bag, combine the soy sauce, Worcestershire, vinegar, oil, garlic, sugar, and pepper, to taste. Add the steak, and turn to coat. Cover or reseal the bag and marinate at room temperature for 1 hour or refrigerate for up to 6 hours.
  2. Remove the steak from the marinade and pat dry with paper towels.
  3. Position the rack in the top position in the oven and preheat the broiler. Remove the steaks from the marinade and pat dry. Cook the steaks, for 5 to 8 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes.
  4. Cut the steak against the grain, on an angle, into very thin slices. Arrange the slices on a warmed platter or plates. Serve.
  5. Copyright 2003 Television Food Network, G.P. All rights reserved
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 373.83 Kcal (1565 kJ)
Calories from fat 183.92 Kcal
% Daily Value*
Total Fat 20.44g 31%
Cholesterol 115.64mg 39%
Sodium 1544.34mg 64%
Potassium 730.06mg 16%
Total Carbs 6.14g 2%
Sugars 2.99g 12%
Dietary Fiber 0.3g 1%
Protein 38.5g 77%
Vitamin C 2.6mg 4%
Iron 4.6mg 26%
Calcium 70.8mg 7%
Amount Per 100 g
Calories 169.17 Kcal (708 kJ)
Calories from fat 83.23 Kcal
% Daily Value*
Total Fat 9.25g 31%
Cholesterol 52.33mg 39%
Sodium 698.87mg 64%
Potassium 330.38mg 16%
Total Carbs 2.78g 2%
Sugars 1.35g 12%
Dietary Fiber 0.13g 1%
Protein 17.42g 77%
Vitamin C 1.2mg 4%
Iron 2.1mg 26%
Calcium 32.1mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.1
  • 9

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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