Marinated Flank Steak
Recipe Date:
July 29, 2016
Serving Size:
4
Cook Time:
00:40:00
Difficulty:
Easy
Measurements:
Imperial (US)
Suggested wine pairing: RRV Pinot Noir
Ingredients
- 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
Directions
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.