I am becoming a huge fan of the flank steak. Seriously, they cook up in virtually no time and when cut thinly against the grain they are very tender and juicy.
I typically do a lime juice and cumin type marinade for beef fajitas but I am a little bored with that version, so I adapted an allrecipes marinated flank steak recipe. It had great flavor and although we loved it with some onions and bell peppers, served fajita style, I think it would be equally good on a salad or with some rice and vegetables.
Since it is a marinade you do have to plan ahead. But the flank steak cooks so fast, you’ll have dinner on the table in no time. And it’s perfect this time of year when you don’t want to heat the oven. Enjoy!
Marinated Flank Steak
Although I used lemon juice, I think lime juice would be a great alternative.
- 1/2 cup vegetable oil
- 1/3 cup soy sauce (SanJ makes a gf one)
- 1/4 cup red wine vinegar
- juice of 1 lemon (about 2 TB)
- 1 1/2 TB Worcestershire sauce (Lea & Perrin’s is gf)
- 1 TB Dijon mustard
- 2 cloves garlic, minced
- dash cumin, optional
- 1- 1 1/2 lbs flank steak
- In a glass 9×13 pan mix all ingredients except steak. Place meat in the pan and turn to coat. Cover and allow to marinate at room temperature for about an hour or refrigerate 4-6 hours or overnight.
- Preheat grill to medium-high heat.
- Remove steak from pan and discard marinade (or bring marinade to a boil and serve with meat if desired).
- Grill steak for approximately 5 minutes per side, or until desired doneness. Allow steak to rest five minutes before slicing against the grain.