Ingredients

• 0.5 cups vegetable oil
• 0.33 cups low-sodium soy sauce
• 0.25 cups red wine vinegar
• 2 tablespoons fresh lemon juice
• 1.5 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic , minced
• 0.5 teaspoons ground black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and pepper for marinade until thoroughly combined. Place steak in a 9x13-inch glass baking dish.
3. 3 Pour marinade over flank steak in 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.
4. 4 When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Remove steak from the marinade and shake off excess. Discard the remaining marinade.
6. 6 Cook steak on the preheated grill for about 5 minutes per side, or to desired doneness.
7. 7 Remove from the grill and let rest for 5 minutes before slicing and serving.
8. 8 Serve hot and enjoy!

Nutrition per serving