Steph's Flank Steak

By ibbeachnana
July 15, 2011
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Author Notes: I have no idea where this recipe came from, got it from my daughter, early 90's. The marinade makes enough for two or three sliced flank steaks. I've tried marinating a whole flank steak, but much prefer the grilled over high heat slices.

I have a friend that tasted the steak and said"I just want to suck the juice out of it".

Makes: enough marinade for three steaks

  • 2-3 Flank Steaks, sliced thick
  • 1/1/2 cups oil at least half olive oil mixed with canola or whatever you prefer
  • 3/4 cup low sodium soy sauce
  • 1/4 cup Worchestershire sauce
  • 2 tablespoons Coleman's dry mustard
  • 1/2 cup Wine vinegar, white or red, and I have used 1/2 balsamic to the white wine vinegar
  • 1/3 cup fresh lemon juice and a splash of Key lime juice
  • 3 fat cloves of garlic, ninced
  • 1 1/2 tablespoons dry parsley, a little fresh is nice also
  • 3/4 tablespoon tablespoon white pepper
  • 3/4 tablespoon black pepper
  • a sprinkle of red pepper flakes
  1. Blend all of the marinade ingredients and pour over steak strips in a large sealed container, marinate for at least 8 hours, turning often. Grill strips over hot coals or high heat gas grill. I sometimes use a saved food sealer bag, resealed and easily turned to distribute the marinade.

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