Flank Steak with Overnight Marinade

Ingredients List

• ½ cup vegetable oil

• ⅓ cup soy sauce

• ¼ cup red wine vinegar

• 2 tablespoons lemon juice

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dry mustard

• 1 clove garlic, minced

• ¼ teaspoon ground black pepper

• 1 ½ pounds flank steak

Instructions

1. In a bowl, whisk together vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and black pepper. Pour the mixture into a resealable plastic bag. Add the flank steak, ensuring it is coated with the marinade. Squeeze the bag to expel excess air and seal it.

2. Refrigerate the steak and marinade for 8 hours or overnight.

3. Preheat your outdoor grill to medium-high heat and lightly oil the grill grate.

4. Remove the steak from the bag, discarding the excess marinade.

5. Grill the steak for 5 to 7 minutes per side, or until it starts to firm up and is slightly pink in the center. The internal temperature should reach at least 140°F (60°C) on an instant-read thermometer.

6. Let the steak rest for 5 to 10 minutes before slicing it against the grain.

Note from the Editor:

The nutritional information provided includes the entire amount of marinade used in the recipe. The actual marinade consumed will vary depending on how much is absorbed or discarded.

Nutritional Information (per serving)