Soaked-Through Steak

Servings 4 Servings


  • 1/2 tablespoon olive oil
  • 1/3 cup red wine or use low sodium beef broth
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 5 cloves garlic pressed
  • 2 tablespoons cider vinegar
  • 1 teaspoon dried rosemary crushed
  • 2 pounds flank steak trimmed


  • DO-AHEAD TIP: Marinate steak overnight or for at least 4 hours (see recipe).
  • Prepare marinade: In a large bowl, whisk together all ingredients except steak; blend well.
  • Place steak in a large zipper-topped plastic bag and pour marinade over the top. Seal bag and refrigerate overnight or for at least 4 hours.
  • At time of cooking, preheat outdoor grill to MEDIUM-HIGH. Remove steak from marinade (discarding marinade and bag); grill for 7 to 12 minutes per side or until desired level of doneness is achieved.
  • Allow steak to sit for 10 minutes before thinly slicing against the grain (diagonally).


LC SERVING SUGGESTION: Steamed broccoli spears and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture).
SERVING SUGGESTION: Add some garlic tServe mashed russet potatoes instead of Faux-Tay-Toes.
KOSHER: Make sure beef is certified kosher and use vegetarian Worcestershire sauce.
GLUTEN FREE: Make sure wine (or broth), Worcestershire sauce and vinegar are gluten free.
NUTRITION: per serving: 397 Calories; 19g Fat; 47g Protein; 5g Carbohydrate; trace Dietary Fiber; 114mg Cholesterol; 760mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Points: 10
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