Marinated Flank Steak
This winter sucked and now we have snow on Easter weekend? What is going on? We had a brief reprieve of the cold last week and my family capitalized on it and barbequed, without a parka! I’m not one to advocate writing off red meat, there are tons of vitamins and huge protein; I just advocate portion control which is key to a healthy lifestyle.Print
A classic steak marinade perfect for your next bbq! Its salty, sweet and tangy too; be sure to check out my tips for grilling and serving the perfect steak!
½ Cup extra virgin olive oil
1/3 Cup cider vinegar
1/3 Cup sodium reduced soy sauce
1 1/2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
½ tsp pepper
A pinch of salt
3 cloves garlic, crushed
453 g (1 pound) flank steak
In a large casserole dish or any dish large enough to hold the steak, whisk together the extra virgin olive oil, cider vinegar, soy sauce, Worcestershire sauce, Dijon mustard, pepper, salt and garlic.
Submerge the steak completely and let it marinate for a minimum of 4 hours, up to 24 hours (in the fridge).
Rotate the steak in the marinade every few hours.
When you’re ready to grill the steak, shake off the excess marinade.
Follow my How to Grill the Best Steak EVER guide.
This is very important; when you serve the Flank Steak, slice the meat against the grain (opposite of the natural lines you’ll see in the fibre of the meat). This is key to tender Flank Steak.
- There is enough marinade for a larger steak but I’m trying to encourage portion control and honestly this is more than enough meat.
- Check out this AH-mazing article to learn about all the AH-mazing health benefits of steak , courtesy of Helen Nichols, Editor in Chief of Well-Being Secrets: 31 Science-Backed Health Benefits of Steak.
- Originally posted on Apr 06, 2015!
- Prep Time: 5 Minutes
- Cook Time: 11 Minutes
- Category: Main
- Method: Grill
- Cuisine: American