V8 Flank Steak
Elevate your grilling game with this flavorful V8 Flank Steak recipe, a perfect fusion of bold flavors and tender textures. Marinated in a tangy blend of V8 vegetable juice, soy sauce, garlic, brown sugar, and smoked paprika, this steak is infused with rich, savory goodness that’s sure to impress. The marinade not only tenderizes the meat but also adds a subtle smoky sweetness, making each bite irresistible. Whether cooked on a grill or in a cast-iron skillet, this quick-cooking dish is ready in under 30 minutes (after marinating) and is ideal for easy weeknight dinners or weekend gatherings. Thinly sliced against the grain and garnished with fresh parsley, this steak is a showstopping centerpiece when paired with roasted veggies, mashed potatoes, or a crisp side salad. Perfect for steak lovers who crave depth of flavor with minimal effort, this V8 Flank Steak is a must-try recipe that blends simplicity with gourmet flair!
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Recipe Information
Ingredients
- 1.5 pounds Flank steak
- 1.5 cups V8 vegetable juice
- 0.25 cups Soy sauce
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 2 tablespoons Brown sugar
- 1 teaspoon Ground black pepper
- 1 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a medium bowl, whisk together the V8 juice, soy sauce, olive oil, minced garlic, brown sugar, black pepper, and smoked paprika to create the marinade.
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it is fully submerged. Seal the bag or cover the dish tightly with plastic wrap.
Refrigerate the steak and marinate for at least 4 hours, or for best results, overnight.
When ready to cook, remove the steak from the marinade and shake off any excess liquid. Let it sit at room temperature for about 20 minutes to ensure even cooking.
Preheat your grill or cast-iron skillet to medium-high heat. Lightly oil the grill grates or pan to prevent sticking.
Cook the flank steak for 4-6 minutes per side, depending on your preferred doneness (5 minutes per side for medium-rare). Use a meat thermometer to ensure the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
Remove the steak from the heat and let it rest on a cutting board for 5-10 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain to ensure tenderness. Garnish with chopped parsley if desired.
Serve the V8 flank steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a crisp salad.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1450 mg | 63% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 9.6 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 812 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
