Prep 5 mins
Cook 18 mins
Mustard and soy sauce really add flavor to this juicy flank steak. Served with a potato dish and salad makes for a wonderful meal. Recipe from TOH.
- 118.29 ml soy sauce
- 59.14 ml red wine (or beef broth)
- 2 green onions, sliced
- 44.37 ml lemon juice
- 44.37 ml vegetable oil
- 29.58 ml Worcestershire sauce
- 2 garlic cloves, minced
- 1 beef flank steak (1-1/2 pounds)
- 29.58 ml prepared mustard
- In a large resealable plastic bag, combine the first seven ingredients; mix well. Add beef; seal bag and turn to coat. Refrigerate for several hours or overnight, turning once.
- Drain and discard marinade. Brush both sides of meat with mustard. Grill, covered, over medium-hot heat for 5-10 minutes on each side (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°. Slice thinly across the grain.
To echo other reviewers, what a great marinade! It was very simple to throw together and tasted absolutely delicious! I voted for trying it with the mustard but DS and DH outvoted me :(. I'm sure it is delicious, though! Thanks for posting!
This was a very good marinade and we enjoyed it very much. The only thing that I did different was to leave out the mustard, but that was because by the time we cooked it, I forgot all about it. Will definitely try this again with the mustard. Thanks for posting this Diner. Made for Went to Market Tag!
Sorry, diner. :( This just didn't work for us, and we're pretty easy to please. The soy was pronounced, and yet it still lacked flavor for us. To each their own! Thanks, anyway.