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
Instruction
- In a shallow dish, combine the first nine ingredients. Add steak and turn to coat. Cover; refrigerate for 8 hours or overnight, turning occasionally.
- Drain and discard marinade. Grill, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). To serve, thinly slice across the grain; if desired, sprinkle with flake sea salt and fresh cracked pepper.
