This recipe makes a quick and easy overnight marinade for a grilled flank steak.
Ingredients
- vegetable oil: 0.5 cup
- soy sauce: 0.33333 cup
- red wine vinegar: 0.25 cup
- lemon juice: 2 Tbsp
- Worcestershire sauce: 1 Tbsp
- dry mustard: 1 tsp
- clove garlic: 1 piece (minced)
- ground black pepper: 0.25 tsp
- ½ pounds flank steak: 1 piece
Metric Conversion
Stages of cooking
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Whisk vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and black pepper together in a bowl; pour into a resealable plastic bag. Add flank steak to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag.
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Marinate in the refrigerator 8 hours to overnight.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Remove steak from the bag and shake off excess marinade. Discard remaining marinade.
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Cook the steak until beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
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Rest steak 5 to 10 minutes before slicing across the grain.
