This recipe is a 2-parter. Once you cook the steak, save half for the Beef and Noodle Stir Fry recipe, which I will post soon. The meat needs to marinate at least 2 hours. You can even make it a day ahead.
Also, you can broil this if you do not grill.
The Lemony Flank Steak recipe serves 3, but the Beef & Noodle Stir-Fry recipe easily serves 4. You can choose a larger cut of flank steak to serve more, but you'll still only need 3/4 lbs saved for the Beef & Noodle Stir Fry recipe.
11/2 lbs. beef flank steak or sirloin steak
1 tsp. grated lemon peel
1/2 cup lemon juice (about 2 lemons)
2 Tbls. sugar
2 Tbls. low-sodium soy sauce
11/2 tsp. snipped fresh oregano, or 1/2 tsp. dried
1/8 tsp. black pepper
Score meat by making very shallow cuts at 1" intervals diagonally across steak in 1 direction & then the other, forming a diamond pattern. Repeat on other side. Place meat in large plastic bag. For marinade: Stir together all remaining ingredients until sugar dissolves. Pour over meat, and seal bag shut. Place bag on a plate, and refrigerate. Turn bag over occasionally. Marinate 2 hours minimum. Drain meat, reserving marinade. Heat marinade in microwave on high for 1-2 minutes until just boiling, then allow to cool somewhat. Grill steak on open grill over medium heat 12-14 minutes for medium doneness. Brush occasionally with marinade, and turn once during cooking. Discard any remaining marinade. Cool, then wrap & refrigerate (or freeze) half of steak for Beef & Noodle Stir-Fry recipe. To serve Lemony Flank Steak, thinly slice meat across grain.
Calories: 235 per serving
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