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Marinated Flank Steak

Marinated Flank Steak
Recipe Date:
July 29, 2016
Serving Size:
Cook Time:
Imperial (US)
Suggested wine pairing: RRV Pinot Noir
  • 2 lbs Flank steak
  • 2 tbsps soy sauce
  • 2 tbsps Dijon mustard
  • 2 tbsps Worcestershire sauce
  • juice from one lemon
  • 1/4 cup olive oil
  • 2 cloves of garlic peeled and smashed with the side of a knife
  • salt and pepper

Using a fork, poke both sides of the steak about 20 times. Rub garlic all over both sides of steak. Put steak & garlic into a large (gallon size) zip lock bag.

In small bowl mix soy, Worcestershire, mustard & lemon. Slowly add the olive oil while stirring so an emulsion forms. Add salt & pepper. Pour over steak.

Place in refrigerator for 2-5 hours turning & massaging occasionally. About an hour before grilling, pull meat from fridge & put on counter to come to room temp.

Heat grill to high heat. 

Take meat out of bag & pat off excess marinade with a paper towel. Salt & pepper both sides of steak.

Grill 4 minutes on each side for med-rare.

Let rest 10 minutes covered with foil. Slice thinly against the grain & serve.