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Prepare this flavorful dish on a camping trip with a side salad and some tortillas or cornbread. Ole.

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Serves 4


1 1/2 lb. flank steak
1 cup lime juice
1.2 cup V-8 vegetable juice
1/4 cup green onions, chopped
2 garlic cloves, minced
1 tablespoon fresh cilantro or parsley
1/2 teaspoon salt
1/2 teaspoon pepper


Combine marinade ingredients in a medium bowl. Place flank steak in a gallon size ziplock. Pour marinade over the flank steak. Remove air from the ziplock bag. Place the ziplock in the fridge for 3-4 hours to allow the flavors of the marinade to combine. Remove steak from the marinade. Reserve the marinade to use during the grilling process. Place the flank steak on the grill on medium heat. Place marinade in a sauce pan on the grill. Brush flank steak several times with hot marinade that has come to a boil for a minutes, then reduce heat to simmer (cold marinade could have bacteria from the meat). When meat is at the desired doneness, remove the meat from the grill.  Allow the meat to rest on a plate for 10 minutes, then slice thinly across the grain and serve.

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