| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- Cooking spray
- 1/2 cup red wine vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons ground allspice
- 2 teaspoons ground cloves
- 2 teaspoons dried basil
- 2 teaspoons dried thyme
- 1 1/2 teaspoons hot sauce
- 2 1/2 pounds flank steak
- Salt and pepper
Instructions
- Preheat grill, grill pan or broiler. Coat a grill, large baking sheet or shallow roasting pan with cooking spray.
- In a shallow dish, whisk together vinegar, sugar, allspice, cloves, basil, thyme, hot sauce, salt, and pepper. Add flank steak and turn to coat (you may marinate up to 24 hours at this point).
- Transfer flank steak to prepared pan and pour over any remaining marinade. Grill or broil 5 minutes per side, until medium-rare. Let stand 10 minutes before slicing crosswise into thin slices. Serve 12 ounces for tonight’s dinner (about 1/3 of the total). Refrigerate leftovers until ready to use.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 530 |
| Total Fat | 27 g |
| Saturated Fat | 10 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 61 g |
| Cholesterol | 193 mg |
| Sodium | 759 mg |
Reviews
I like strong flavors so I let it marinate overnight. Huge mistake! The seasonings were way to strong, especially the cloves. After dinner I rinsed any remaining marinade off the leftovers, marinated it in Frank’s for 48 hours, and the cloves were still the predominate flavor!
This is one of my favorite Robin Miller recipes and it really is worth a try! I do change one thing…I don’t put in the cloves. I have never liked the flavor of cloves so I chose to omit it. It is wonderful! It allows me to use a cheaper cut of meat and get a flavorful meal. If I don’t have the other spices I will substitute with a pre-made Jamaican Jerk seasoning. I make this often!
It seems a good number of people didn’t care for the flavor of this. I am not surprised, it is a little different. You should be able to tell that from the recipe. Everyone liked it in our house. I mixed the marinade exactly as the recipe specified (very unusual for me) and let it marinate in the fridge for about 8 hours. Then I cooked it on a stove-top griddle with a bit of olive oil. The clove and allspice flavors are the strongest flavors with thyme coming in third. If you don’t think that sounds tasty then I wouldn’t cook this.
Not a keeper. We followed the directions, except we left out the clove, and it STILL had too much clove flavor, based on the allspice. The meat was undercooked, tough and smoked up the kitchen when we cooked as directed. We threw it out, which doesn’t often happen around my house. How disappointing!
Just made this last night and wasn’t as happy with it as I was watching it on tv.
I cut the recipe in half (as I was making a 1lb steak) and agree that you may want to scale back on the clove and all spice. I also scaled back on the red wine vinegar as well. The steak turned out decent.
I also made the side dish (beans and onions) and was pretty disappointed with it. Had to throw it away. I would recommend putting the onions in first to allow them to defrost and cook through before adding the beans (the beans split open way before the onions were done cooking).
I cut the recipe in half (as I was making a 1lb steak) and agree that you may want to scale back on the clove and all spice. I also scaled back on the red wine vinegar as well. The steak turned out decent.
I also made the side dish (beans and onions) and was pretty disappointed with it. Had to throw it away. I would recommend putting the onions in first to allow them to defrost and cook through before adding the beans (the beans split open way before the onions were done cooking).
Great job with this recipe! I had it for 3 meals just for me and loved every savoring bit of it! I didn’t have the allspice on hand so I used adobo seasoning
from Goya. Also I didn’t use flank but skirt stake. You really have to marinade this one over night. What I did was cook it first and then eat it the next night.
It really was wonderful!
from Goya. Also I didn’t use flank but skirt stake. You really have to marinade this one over night. What I did was cook it first and then eat it the next night.
It really was wonderful!
I don’t think I’ll be doing this recipe again. Nothing impressive, and it made my entire house fill with smoke from putting it in the oven. I don’t know, maybe it was because of all the spices and hot sauce. But definitely not advisable when you have an infant in the house!! 🙁
It was easy and fast and my 7 year old loved it. It’s in my recipe box for good. Robin makes great food quickly.
It was excellent
I usually have great luck with “Quick Fix Meals,” but not this time. The clove and all-spice were way overbearing. If I had it to do over again I would omit the clove entirely.