Flank steak is a very grainy meat, but after several hours of sitting in a marinate, it becomes very tender. Then to serve it, when it is sliced across the grain, the meat isn't tough or grainy at all! Ingredients- 1/8 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons Worcestershire sauce
- 2 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds flank steak
Preparation Procedure
- 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 to 18 hours (overnight).
- Preheat grill for medium-high heat.
- Oil the grill grate.
- Place steaks on the grill, and discard the marinade.
- Grill meat for 5 minutes per side, or to desired doneness.
- Let meat rest for 10-15 minutes before slicing or you will lose a lot of the juices from the meat.
- Slice the meat on a diagonal, across the grain.

|
|