‘Keeper” Marinade for Grilled Flank Steak

1 flank steak, about 1 1/2pounds
2 cloves garlic, crushed
2 tbsp dijon mustard
2 tbsp low-sodium soy sauce
2 tbsp Worcestershire sauce
2 tbsp fresh squeezed lemon juice
1 tbsp fresh chopped thyme (or 1 tsp dried)
1/2 tsp freshly ground pepper plus more for sprinkling
2 tbsp extra virgin olive oil
Kosher salt to taste

Trim off any visible fat from the steak and pierce both sides all over with a fork to tenderize the meat and open its pores. Rub both sides of the steak with crushed garlic and then place in a 1-gallon zip-top bag.

In a small bowl, whisk together the mustard, soy sauce, Worcestershire sauce, lemon juice, thyme, and the pepper. Whisk in the olive oil and then pour the marinade into the bag with the steak and then seal the bag pressing out as much air as possible. Use your fingers to massage the marinade into the steak. Lay the bag flat in the fridge and marinate anywhere from 2 to 24 hours, turing and massaging periodically.

Remove the steak about an hour before cooking and allow it to come to room temperature. Pre heat a gas grill to high. Remove the steak from the marinade and blot it dry with paper towels. Season the top side of the steak lightly with salt and pepper.

When the grill is good and hot, place the steak seasoned side down. Cook the steak for about three minutes on the first side for rare (4 minutes for medium rare).

Season the to side of the steak with salt and pepper and turn to sear the second side. Cook for another 3 minutes for rare or 4 minutes for medium rare. Feel free to check the internal temp. with a thermometer. 125 degrees F will produce a rare steak, 130 degrees F will be medium rare.

When the steak is done, transfer it to a cutting board and allow to rest for about 5 minutes. Cut the steak, against the grain, into thin slices. Be sure to drizzle any of the juices back over the top of the steak. Enjoy!


Adapted from Clean and Delicious with Dani Spies

Serving Size: 6