I’m embarking on a project over the next few months. It’s called Use-up-random-foodstuff-hanging-around-the-house-before-I-move-to-London. This primarily involves the pantry, which has grown quite scary over the last six years, but I’m also working on the freezer. This week, I dug out a flank steak and googled “flank steak marinade” as it is a delicious cut but usually requires some tenderizing. This was the one I went with and it was very tasty.
Ingredients
- 1/2 cup vegetable oil
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds flank steak
Directions
- In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
- Preheat grill for medium-high heat.
- Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
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