Marinated Flank Steak with Herbed Sour Cream

Make this mouthwatering steak the centerpiece at your next summer BBQ.


¼ cup vegetable oil

¼ cup soy sauce

¼ cup maple syrup

Juice and zest of 1 lime

8 garlic cloves, minced

1 ½-pounds flank steak

Sour Cream Dressing:

8-ounces FAGE Sour Cream

2 tablespoons parsley, chopped

1 tablespoon chives, chopped

1 tablespoon lime juice and zest

½ teaspoon salt

¼ teaspoon pepper

Serve with:

Pita bread




Pickled red onion

  1. In a medium bowl, whisk together oil, soy sauce, maple syrup, lime juice and zest, and garlic. Place meat in a shallow glass dish and pour marinade over steak. Cover and refrigerate for 6 hours to overnight.
  2. In another medium size bowl, mix together sour cream, parsley, chives, lime juice and zest, and salt and pepper. Set aside until ready to serve.
  3. Grill or pan-fry the steak at medium high heat for 4-5 minutes on each side. Cook meat until the internal temperature is at least 130 degrees for medium-rare. Cook longer for a more cooked steak.
  4. Remove from heat and let it stand for 5 minutes and then slice thinly against the grain.
  5. Serve with herbed sour cream, pita bread, lettuce, tomato, avocado, and pickled red onion.
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