Grilled Flank Steak

Servings 6 servings


  • 1/4 cup red wine OR non-alcoholic beer
  • 1/4 cup low sodium soy sauce
  • 1/4 cup low sodium chicken broth
  • 1/4 cup honey
  • 1/2 teaspoon ground ginger
  • 3 green onions sliced
  • 1 clove garlic pressed
  • 1 1/2 pounds lean flank steak
  • 2 nectarines each cut into 8 pieces


  • Marinate flank steak for at least 4 hours but no longer than 24 hours (see recipe).
  • In a large zipper-topped plastic bag, combine all ingredients, except beef and nectarines.
  • Make cuts about 1/2 inch apart and 1/8 inch deep in a diamond pattern in both sides of beef; add to marinade, seal the bag and turn to coat.
  • Refrigerate, turning occasionally, for at least 4 hours but no longer than 24 hours.
  • Preheat indoor or outdoor grill to MEDIUM. Remove beef from marinade; reserve marinade. Grill beef, covered, 12 to 14 minutes for medium doneness, brushing occasionally with marinade and turning once.
  • Add nectarines to the grill for the last 5 minutes of grilling time, turning once and brushing frequently with marinade. Discard any remaining marinade.
  • Allow beef to rest on a cutting board for 10 to 15 minutes to redistribute its juices then slice across the grain (diagonally). Serve with nectarines.


SERVING SUGGESTION: Steamed broccoli and brown rice topped with a dollop of light sour cream and chopped green onions.
VEGETARIAN: Use tempeh instead of flank steak and adjust grilling time. Use vegetable broth instead of chicken broth.
GLUTEN FREE: Make sure wine/beer, soy sauce and chicken broth are gluten free.
NUTRITION: Per Serving: 259 Calories; 9g Fat; 25g Protein; 19g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 513mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.
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