Marinated Flank Steak Grilled (Print Version)
Flank steak marinated for rich flavor, then grilled to juicy perfection. Great for slicing or fajitas.
# Ingredients:
→ Marinade
01 -
120 millilitres vegetable oil
02 -
80 millilitres low-sodium soy sauce
03 -
60 millilitres red wine vinegar
04 -
30 millilitres fresh lemon juice
05 -
22 millilitres Worcestershire sauce
06 -
15 millilitres Dijon mustard
07 -
2 cloves garlic, finely minced
08 -
0.5 teaspoon ground black pepper
→ Steak
09 -
680 grams flank steak
# Instructions:
01 -
In a mixing bowl, combine vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, and ground black pepper. Whisk until thoroughly blended.
02 -
Arrange the flank steak in a 22 x 33-centimetre glass baking dish. Pour marinade over the steak, turning several times to ensure even coating. Cover with plastic wrap and refrigerate for 2 to 6 hours, or up to 12 hours for optimal flavour and tenderness.
03 -
Preheat an outdoor grill to medium-high heat. Lightly oil the grill grate to prevent sticking.
04 -
Take the steak out of the marinade, allowing excess liquid to drip off. Dispose of the used marinade.
05 -
Place the marinated flank steak on the preheated grill. Cook for approximately 5 minutes per side, or until preferred doneness is achieved.
06 -
Transfer steak to a cutting board and let it rest for 5 minutes to retain juices. Slice thinly against the grain and serve immediately.
# Notes:
01 -
Regular soy sauce can be substituted for low-sodium soy sauce if preferred.
02 -
Marinating the flank steak for longer periods enhances tenderness and flavour intensity.