Marinated Flank Steak
- 1/2 cup vegetable oil
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 clove garlic, minced
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds flank steak
- 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.
vegetable oil, soy sauce, red wine vinegar, lemon juice, worcestershire sauce, mustard, clove garlic, ground black pepper, flank steak
Taken from allrecipes.com/recipe/marinated-flank-steak-6/ (may not work)