Ingredients
4
4 servings
- •½ cup vegetable oil
- •⅓ cup soy sauce
- •¼ cup red wine vinegar
- •2 tablespoons lemon juice
- •1 tablespoon Worcestershire sauce
- •1 teaspoon dry mustard
- •1 clove garlic, minced
- •¼ teaspoon ground black pepper
- •1 ½ pounds flank steak
Instructions
- 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.
- Marinate in the refrigerator 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove steak from the bag and shake off excess marinade. Discard remaining marinade.
- 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).
- Rest steak 5 to 10 minutes before slicing across the grain.
Nutritional Facts
Per 4 servings
- Calories: 419
- Carbohydrate: 5g
- Fat: 35g
- Fiber: 0g
- Protein: 22g
- Sugar: 1g
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