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Marinated Flank Steak

Flank steak is a pretty versatile piece of beef - I've used it for an entree on its own, for fajitas, shredded beef sandwiches, etc.  The average flank steak can feed a family of four - we usually get one that's about 1-1/2 pounds for the four of us.  For the best results, don't cook the daylights out of it, slice it against the grain, and you'll have nice, tender slices of meat. This recipe is so simple, and so delicious!

Marinated Flank Steak

  • 1-1/2 lb. flank steak
  • 1/4 c. vegetable oil or olive oil
  • 1/4 c. soy sauce
  • 1/4 c. red wine vinegar
  • 2 tbsp. fresh lemon juice (the juice of 1/2 a decent-sized lemon)
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. Dijon mustard
  • 2-3 cloves garlic, minced (about 1 healthy tbsp.)
  • 1/4 tsp. ground black pepper

To keep it simple, place all ingredients in a gallon-sized zipper storage bag, give it a couple good kneads with your hands, and stick in the fridge until it's time to grill. Take it out about 20-30 minutes before you grill it. You can also toss it in the freezer at this point, and then take it out and thaw it in the fridge for a day or so before grilling.  (Pro tip: make one for tonight and freeze one for another time or to share!)

Grill to your liking, and let it rest before slicing.  Remember to slice against the grain. We like to serve it with some new potatoes and roasted broccoli and cauliflower, lately.  You can also serve with a side of grilled bell peppers and onions, sliced over a big salad (with crumble feta or blue cheese, yum), or even on a roll with grilled veggies for a tasty steak sandwich.
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