Marinated Flank Steak Grilled (Print Version)
Soak flank steak in a zesty bath, toss it on the grill, and enjoy slices bursting with flavor. It’s awesome for fajitas or just for eating on its own.
# Ingredients:
→ Marinade
01 -
0.5 teaspoon ground black pepper
02 -
2 cloves garlic, chopped up fine
03 -
15 millilitres Dijon mustard
04 -
22 millilitres Worcestershire sauce
05 -
30 millilitres freshly squeezed lemon juice
06 -
60 millilitres red wine vinegar
07 -
80 millilitres low-sodium soy sauce
08 -
120 millilitres vegetable oil
→ Steak
09 -
680 grams flank steak
# Instructions:
01 -
Grab a mixing bowl, toss in the veggie oil, soy sauce, vinegar, lemon juice, Worcestershire, Dijon, garlic, and black pepper. Give it all a good whisk so it looks smooth and mixed up.
02 -
Pop your steak in a 22 x 33-centimetre glass dish. Pour that marinade all over. Flip the steak over a few times to coat it nicely. Cover with plastic wrap. Stick it in the fridge for anywhere from 2 to 6 hours — or go for up to 12 hours if you want super tender, flavour-packed steak.
03 -
Crank your outdoor grill up to about medium-high. Take a paper towel dipped in oil and wipe it over the grates so nothing sticks.
04 -
Pull the steak out from the marinade and let any extra liquid run off. You can just toss the leftover marinade out.
05 -
Set your marinated steak right on the hot grill. Cook for close to 5 minutes on each side, or more or less depending how you like it done.
06 -
Move the steak to your cutting board. Let it hang out for five minutes so the juices don’t run out. Then slice it up thin, always cutting across the grain. Serve it up right away.
# Notes:
01 -
You can always use regular soy sauce instead of the low-sodium kind if that’s what you have.
02 -
Letting the steak soak in the marinade for a longer while really makes it extra juicy and rich tasting.