“A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.” - by GUYCON
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
- Preheat grill for medium-high heat.
- Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Nutrition
Amount Per Serving (6 total)
- Calories
- 275 cal
- 14%
- Fat
- 22.5 g
- 35%
- Carbs
- 3.4 g
- 1%
Based on a 2,000 calorie diet
Share It
Reviews (790)
Rate This Recipe
"This recipe is a keeper. We loved it! However, I did mine in the oven. I like to serve flank steak with a sauce and if you pour the marinade over the steak before roasting you are left with an awes..." See moreome gravy that is great over potatoes too! Also, marinating overnight is great, but you should try this even if you only have an hour to marinate."
McLani
"Fajita meat was my target. My alterations to the recipe were; using balsamic vinegar in place of the red wine vinegar, using a grainy-type mustard (I used Beaver Deli Mustard) in place of dijon and t..." See morehen low sodium soy sauce. Everything went into a ziploc bag, then into the refrigerator for 8 hours. The flavor of the thinly sliced steak FAR exceeded my expectation. The feedback I got from my family was, "Mmm mm MMMM" and "mmM mMmmm MMmmMM!". I think that means its a keeper, thanks Connie for a fantastic addition to my recipe collection."
Flashsmith
"This marinade recipe is the only one we will ever use when making grilled flank steak for fajitas! I did make a couple of additions. Since we were using it for fajitas I added 1/2 T. ground Coriander ..." See moreand 1/2 T. ground Cumin. For the vinigar I used Balsamic. We left the steak in a zip lock for 2 days and when my husband sliced it, it could have been cut with a fork! I'm embarrassed to even mention how much we ate! Thank You Connie!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
