Marinated Flank Steak

Name: Marinated Flank Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. chili sauce; 1/4 c. soy sauce; 2 Tbsp. Worcestershire sauce; 2 Tbsp. molasses; 1/2 tsp. chili powder; 1/2 tsp. dried minced onion; 1/2 tsp. liquid smoke; 1/4 tsp. garlic powder; salt and pepper; 2 to 2 1/2 lb. flank steak

Eats Now Editorial Team · 150 kcal · Soups & Stews

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Marinated Flank Steak – a delicious recipe with chili sauce, soy sauce, Worcestershire sauce, molasses, chili powder, onion. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 c. chili sauce
1/4 c. soy sauce
2 Tbsp. Worcestershire sauce
2 Tbsp. molasses
1/2 tsp. chili powder
1/2 tsp. dried minced onion
1/2 tsp. liquid smoke
1/4 tsp. garlic powder
salt and pepper
2 to 2 1/2 lb. flank steak

1
Combine first 8 ingredients with salt and pepper to taste. Place meat in baking dish and pour marinade over.
2
Refrigerate at least 2 hours or overnight, turning meat once or twice.
3
Broil to desired degree of doneness.
4
Carve flank steak by slicing diagonally.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. chili sauce, 1/4 c. soy sauce, 2 Tbsp. Worcestershire sauce, 2 Tbsp. molasses, and more.

Yes, Marinated Flank Steak falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
150 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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