Marinated Flank Steak

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  • ½ cup vegetable oil
  • ⅓ cup low-sodium soy sauce
  • ¼ cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • ½ teaspoon ground black pepper


  • 1 (1 1/2-pound) flank steak


  • Step 1: Whisk together oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and pepper for marinade in a 9×13-inch glass baking dish until thoroughly combined.
  • Step 2: Add flank steak to the baking dish; turn several times to coat thoroughly with marinade. Cover, and refrigerate for 2 to 6 hours, or up to 12 hours if you have time.
  • Step 3: When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Step 4: Remove steak from the marinade and shake off excess. Discard the remaining marinade.
  • Step 5: Cook steak on the preheated grill for about 5 minutes per side, or to desired doneness
  • Step 6: Remove from the grill and let rest for 5 minutes before slicing and serving.


You can use regular soy sauce, if preferred.