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

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.