The chicken won’t burn because the recipe is simple and quick to prepare, and the use of fat-free dressing reduces calories.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup vegetable oil
- ⅓ cup soy sauce
- ¼ cup red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 clove garlic, minced
- ¼ teaspoon ground black pepper
- 1 ½ pounds flank steak
Instructions
- Whisk vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and black pepper together in a bowl; pour into a resealable plastic bag. Add flank steak to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag.
- Marinate in the refrigerator 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove steak from the bag and shake off excess marinade. Discard remaining marinade.
- Cook the steak until beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
- Rest steak 5 to 10 minutes before slicing across the grain.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 419 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 0 g |
| Protein | 22 g |
| Saturated Fat | 6 g |
| Sodium | 1284 mg |
| Sugars | 1 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is very good. I left out the lemon in the marinade. I plated it with a wedge of lime. Served it with asparagus and a mixed salid.
For a apartment dweller, how long and at what temp should this be cooked in an oven?
I sort of do the opposite. I make the marinade and cook the steak. Then I let the cooked flank steak sit in the marinade overnight and then cut into thin strips. Yum!
Added 1/3 cup brown sugar and marinated 10 hours. YUM!!
I made this exactly as written and it is delicious! I tenderized the steak a bit before adding the marinade and put it in the refrigerator for about 4 hours. I’m not sure how long my husband grilled the meat but it turned out tender, juicy and delicious. This is my new favorite way to cook flank steak.
Perfection! I marinated overnight and cooked it on the grill. Amazingly wonderful
Very good and moist. Let it sit in frig for as long as you can
This is delicious and my family loved it. This recipe is easy so I’ll be making this again. Thank you.
my flank steak was very large – marinated overnight. Perfect!
Just made it again. Two days marinate . 300 degrees with Charcoal and a little apple wood. 5 – 7 min. per side. Family love it.
Great flank streak. Love the flavours.
My subs: Olive oil instead of vegetable oil Braggs liquid aminos instead of soy sauce Apple cider vinegar instead of red wine vinegar (Subs made to accommodate my pantry, g/f needs) This is one of my staples. Takes 10 minutes to prep, it marinates, and goes on the grill! Crowd pleaser every time! Even my toddler asks for more!
I marinated it over night and the next day until I grilled it on my Traeger grill per their instructions. It was great. There was no over powering single ingredient, which suits my wife when compared to other recipes. I cooked it 8 minutes on the first side on 6 minutes on the flip side. I let it rest about 3 minutes before slicing it very thin on the diagonal. The Teaget was set to 425 degrees.
This was so juicy and delicious! I marinated the meat for about 20 hours. My husband cooked iton the grill for about 8 min on each side because we had a thick steak (1.5 inch) and then put in a bowl covered with foil for about 15 min.Then cut it up into tiny pieces and made tacos! Best tacos ever.
The marinade left a very vinegar taste behind. Will not make again.
This has really good flavor! marinated for 2 days as was suggested by other reviewers. also added cumin, and oregano. Grilled to perfect medium rare. (no, no pictures, Sorry) I will definitely make this again! Thank you for sharing this recipe with us out here.
Super easy and delicious! My two picky kids ate it up! Went great with kale and potatoes.
This is what i usually use for all steak recipes as the reviews said marinate at least 24 hours or more any meat. this would be good for Chuck Roast also i’ll have to try it but rinse it off first be for cooking.
Omg, this recipe was soo, SO good! I actually “accidentally” let the meat marinate a day longer than I had planned, and I’m telling you, the flavor was absolutely, positively, a.m.a.z.i.n.g.! Juicy, tender, with tons of flavor. You just gotta try! Over-marinate!!! Yes, yes, yes! One thing, I wish I could find ways to re-heat meat without losing any tenderness.
I’ve tried many marinades, but this one is at the top of the list!! My company stuffed themselves miserably because the meat was so good and told me it was the best meal they’ve ever had. I added cumin, thyme and oregano as well and the flavor was absolutely delicious. I made a gravy with the marinade and it was all DUHHliciousness! Try it, you won’t be sorry.
Was a hit with my friends! I let it marinade for two days. It was amazing. Just prepped another steak, will let it marinade for the day then throw in the freezer for the next BBQ! Thanks for the suggestion!