This marinated flank steak will be ready to grill to juicy, tender perfection after an overnight soak in our marinade. The marinade adds tangy, savory, herbaceous flavor to the beefy flank steak.
Ingredients
2/3 cup olive oil
1/4 cup lemon juice
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 beef flank steak (about 1-1/2 pounds)
Flake sea salt and fresh cracked pepper, optional
Instructions
1Marinate the flank steak
2In a shallow dish, add the olive oil, lemon juice, red wine vinegar, Worcestershire, soy sauce, mustard, basil, oregano and thyme. Whisk the ingredients for the marinade. Add the steak and turn to coat. Cover and refrigerate for eight hours or overnight, turning occasionally. Editor's Tip: Some recipes recommend poking holes in the flank steak to tenderize the meat. I don't recommend this technique, as it can allow the meat's juices to leak out as the steak cooks. There are better ways to make tough meat tender, such as lightly pounding the steak with a meat mallet before adding it to the marinade.
3Grill the flank steak
4Drain the steak and discard the marinade. Grill the steak, covered, over medium-hot heat for 6 to 10 minutes on each side or until the meat reaches the desired doneness. A thermometer inserted in the thickest part of the flank steak should read 135° for medium-rare, 140° for medium and 145° for medium-well. To serve, thinly slice the flank steak across the grain.
