Photo of BBQ flank steak with onions by WW

BBQ flank steak with onions

Points® value
Total Time
50 min
20 min
15 min
For Central African coupé-coupé-style BBQ, meat is roasted over an open flame, then thinly sliced and served tucked into a slice of bread. The steak here is marinated with crushed beef bouillon cubes but you can use chicken-flavoured bouillon cubes instead. You can also use Maggi cubes, or a similar product, which is common in Nigerian and Caribbean dishes. The steak and onions would taste delicious served with roasted yams and a simple green salad.


Cooking spray

4 spray(s)

Beef bouillon cube

4 cube(s), or chicken flavour

Worcestershire sauce

2 tsp(s)

Table salt

1 tsp(s)

Uncooked lean and trimmed beef flank steak

1½ pound(s)


2 small, cut into ½-inch-thick half-moons


  1. In large bowl, crush bouillon cubes into powder. Add Worcestershire, salt, and enough water (3 to 6 tbsp) to make thin marinade. Add steak and turn to coat. Let steak marinate at room temperature, turning occasionally, for 10 minutes.
  2. Coat grill pan with nonstick spray and heat over medium-high. Place steak in center of pan. Scatter onions around steak. Cook, turning once, until onions wilt slightly and char deeply in spots and steak is charred and cooked to desired doneness, 4 to 6 minutes. Transfer steak and onions to cutting board. Let steak rest for 15 minutes. Thinly slice steak against grain. Serve with onions.
  3. Serving size: 4 oz steak and 1⁄3 onion