Grilled Flank Steak Marinated in Steakhouse-style Marinade

By Lucy Olschan August 9, 2014

Prep Time : 15 minutes
Cook Time : 20 minutes
Yield : 4 servings

Ingredients

Flank Steak - about 1 1/2 lb
Extra Virgin Olive Oil - 1/2 cup
Soy Sauce - 1/3 cup
Lemon Juice - 1/3 cup freshly squeezed
Worcestershire Sauce - 1/3 cup
Minced Garlic - 2 cloves
Coarse Ground Black Pepper - 1 teaspoon
Onion and Garlic Powder - 1 1/2 tablespoon
Dried Basil - 1 tablespoon
Dried Oregano - 1 tablespoon
Dried Parsley - 1/2 tablespoon

Instructions

Place all ingredients in a bowl and whish thoroughly until combined. If you like to add some kick to the marinade, you can add some chipotle chili powder or a dash of hot sauce (sriracha works well). Place flank steak and a tupperware container or a ziplog bag. Pour marinade over the meat and turn to ensure the meat is evenly covered. Seal and place in the fridge overnight. You can shake the container here and there just to make sure that the marinade is covering most of the meat.

To grill, its best to remove steak from the fridge about an hour before cooking to allow to reach room temperature. Place steak on pre-heated grill and allow to sear on each side. Lower the temperature and cook about 6-8 minutes per side, depending on your taste. Place the cooked steak on a cutting board and cover tightly with aluminum foil to let the juices redistribute, let rest about 10 minutes. Thinly slice meat on an angle, cutting the meat against the grain. Serve with your choice of sides or over a salad.

Another weeknight quickie. Best prepared the night before, so it can rest in the marinade overnight. All you need to do when you get home is heat the grill and pop the steak on. And that makes it an ultimate favorite of mine, because my husband is the grill-master in my house. So basically, this dinner requires no effort on my part, other than washing the dishes. If you are short on time, you can marinade the steak for a couple of hours only, but I really recommend overnight, so that the marinade has time to absorb into the meat and tenderize it. Don’t want to end up with a chewy steak!

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