Flank Steak Grilled (Print Version)
# Ingredients:
→ Marinade
01 -
15 millilitres Dijon mustard
02 -
22 millilitres Worcestershire sauce
03 -
2 cloves garlic, finely minced
04 -
120 millilitres vegetable oil
05 -
80 millilitres low-sodium soy sauce
06 -
30 millilitres fresh lemon juice
07 -
60 millilitres red wine vinegar
08 -
0.5 teaspoon ground black pepper
→ Steak
09 -
680 grams flank steak
# Instructions:
01 -
Grab a mixing bowl and whisk together soy sauce, vegetable oil, Dijon mustard, Worcestershire sauce, lemon juice, red wine vinegar, minced garlic, and black pepper. Make sure it's all combined well.
02 -
Put the flank steak in a 22 x 33 cm glass dish. Pour the marinade over it, flipping the steak a few times to cover it evenly. Wrap it up in plastic and chill for at least 2 hours or up to 12 for the best flavor.
03 -
Set your outdoor grill to medium-high. Lightly oil the grates so the steak doesn't stick.
04 -
Take the steak out of the dish, letting any extra marinade drip off, then throw out the leftover marinade.
05 -
Put the marinated steak on the hot grill. Cook each side for about 5 minutes, or until it's done the way you like it.
06 -
Move the steak to a cutting board and let it sit for 5 minutes. This keeps the juices in. Slice it thinly, cutting against the grain, and serve right away.
# Notes:
01 -
If you don't have low-sodium soy sauce, you can use regular soy sauce.
02 -
Letting the steak marinate longer makes it more tender and boosts flavor.