Lean with little fat, flank steak takes well to marinating. Grilling sears the outside and keeps the inside tender and juicy. Serve medium rare.
Lean with little fat, flank steak takes well to marinating. Grilling sears the outside and keeps the inside tender and juicy. Serve medium rare.
Yield 4–6 servings
Marinade:
In a large bowl, add the oil, vinegar, soy sauce, Worcestershire sauce, lemon juice, Dijon mustard, minced garlic, black pepper, and mix well with a wire whisk. Place flank steak in a gallon-sized plastic bag or plastic container. Pour marinade over steak, seal bag or container and refrigerate for at least 2 hours or up to 3 hours.
Flank steak:
Preheat gas grill on medium-high heat. Using a folded paper towel dipped in canola oil, lightly oil the grill grate. Remove steak from plastic bag/container, discard marinade and place steak on grill. Leave steak on grill for 3 minutes – resist moving steak! Using grill tongs, turn steak 90 degrees to obtain crosshatch marks. After 3 minutes, turn steak over and cook an additional 3 minutes. Again using grill tongs turn steak 90 degrees for those perfect crosshatch marks and cook 3 minutes. Total cooking time is approximately 12 minutes for a medium rare steak. (Cook an additional 2–4 minutes if a medium well-done steak is desired.) Remove steak and place on cutting board. Let steak rest at least 10 minutes – steak will continue to cook while resting. Slice steak at an angle and across the grain. Serve. Enjoy!
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