Revised 2015 Dec 02
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak
Tenderize the steak using a Jaccard tenderizer
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
Preheat grill for medium-high heat.
Pour the marinade into a small pan. Bring to a boil and reduce by 1/3, Use to bast the meat. (Optional)
Oil the grill grate. Place steaks on the grill and cook for 5 minutes per side, or to desired doneness.
*Use a fat that is liquid at room temperature.
If the marinade is to be discarded then reduce total amount by about 1/3 and use a plastic bag.
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