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My review
Flank Steak with a Port Wine Marinade
Amber
"After its been marinated you can either broil or grill it."
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Ingredients
1 h 30 m servings 488 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Whisk together the lemon juice, orange juice, honey, olive oil, port, ginger, and garlic in a large glass or ceramic bowl. Add the flank steak, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour to overnight.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Cook the steaks until they are browned on the outside and red in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Slice the steak thinly across the grain before serving.
Footnotes
- Editor's Note
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
Per Serving: 488 calories; 32.1 g fat; 14.1 g carbohydrates; 30.5 g protein; 58 mg cholesterol; 80 mg sodium. Full nutrition
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Reviews
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3/2/2009
I'm not usually one for using marinades; but this one sounded interesting, so I tried it tonight. It was amazing! I didn't have any flank steak on hand, so I substituted skirt steaks, which are...
6/13/2009
This recipe sounded like it was going to be amazing, but when I tried it, it was only okay. I think that this marinade would be paired better with pork. It had a tangy flavor but it wasn't stron...
3/17/2009
I love Port wine and Flank steaks so i thought i found the perfect match. Unfortunetly the recipe was just ok. I did find it odd that no salt or pepper was listed in the ingredients but tried it...
9/15/2011
I loved this marinade with flank steak. The flavor of the port wine really came through which is a good thing for me. I have other recipes using port wine with beef that I really love. The ci...
2/21/2011
The marinade sounded interesting enough. However, my husband found it to be too sweet for flank steak. It was okay but not something I would likely make again.