Flank steak Friday

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

1. 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.
2. Preheat grill for medium-high heat.
3. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.