Ingredients

• 0.5 cups vegetable oil
• 0.33 cups soy sauce
• 0.25 cups red wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1 clove garlic , minced
• 0.25 teaspoons ground black pepper
• 1.5 pounds flank steak

Instructions

1. 1 Whisk vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and black pepper together in a bowl; pour into a resealable plastic bag. Add flank steak to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag.
2. 2 Marinate in the refrigerator 8 hours to overnight.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove steak from the bag and shake off excess marinade. Discard remaining marinade.
5. 5 Cook the steak until beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
6. 6 Rest steak 5 to 10 minutes before slicing across the grain.

Nutrition per serving