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Marinated Flank Steak

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!

  • 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

  1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper.
  2. Place meat in a shallow glass dish.
  3. Pour marinade over the steak, turning meat to coat thoroughly.
  4. Cover, and refrigerate for 6 hours to 18 hours (overnight).
  5. Preheat grill for medium-high heat.
  6. Oil the grill grate.
  7. Place steaks on the grill, and discard the marinade.
  8. Grill meat for 5 minutes per side, or to desired doneness.
  9. Let meat rest for 10-15 minutes before slicing or you will lose a lot of the juices from the meat.
  10. Slice the meat on a diagonal, across the grain.