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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
2/3 cup olive or vegetable oil
1/4 cup lemon juice
2 tablespoons cider or red wine vinegar
1 tablespoon Worcestershire sauce, soy sauce and Dijon mustard
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 (1 1/2-pound) flank steak
In a large resealable plastic bag or shallow glass container, combine the first nine ingredients; mix well. Add steak and turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade.
Grill, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well-done, 170 degrees).
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MARINATED FLANK STEAK II
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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
2/3 cup olive or vegetable oil
1/4 cup lemon juice
2 tablespoons cider or red wine vinegar
1 tablespoon Worcestershire sauce, soy sauce and Dijon mustard
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 (1 1/2-pound) flank steak
In a large resealable plastic bag or shallow glass container, combine the first nine ingredients; mix well. Add steak and turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade.
Grill, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well-done, 170 degrees).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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