Grilled Marinated Flank Steak

  • 1 large flank steak, about 2 lbs.
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup tamari (soy sauce)
  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, crushed
  • freshly ground black pepper, to taste
-Remove visible fat from the flank steak.  Use a sharp knife to diagonally score the steak 
 (about 1/8" deep), spacing the score marks about 1/2" apart.   (If you will be marinating the 
 steak for longer than 4 hours, you can omit the scoring.)
-Mix the remaining ingredients in a shallow dish (a dish large enough to fit your steak).  Do not use an 
 aluminum dish; the vinegar will react with the metal and cause a metallic taste.
-Add your steak to the dish, flipping it so that both sides are coated with the marinade.  
-Refrigerate for at least two hours, remembering to flip the steak halfway through the marinating time.

To Cook the Steak:
-Preheat your grill (medium/high heat). (Or, if you prefer to cook indoors, preheat your broiler to 
 HIGH. Cook according to the following time suggestions, but keep the broiler set to HIGH.)
-Place your steak on the grill.  Lower the heat to medium (I like to preheat the grill to medium/high, then 
 lower the temp when I actually put the steaks on.  This gives a nice sear, but does not char the outside 
 too much).  Discard the remaining marinade.  Set a timer to check the steak in five minutes.
-After 5 minutes, flip your steak.  Set the timer for another 5 minutes, then check for desired doneness.  
 Depending upon the thickness of your steak, it may need another minute or two. 
-Remove steak from the grill and place onto a cutting board to rest for about 5 minutes before slicing.
-Slice diagonally, across the grain, into thin slices.