So this recipe takes a little time and planning. The flank steak needs to marinate overnight, but it is so worth the wait!
Ingredients:
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 1/4 cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dry mustard
- 2 cloves garlic, minced
- 1/4 teaspoon pepper
- 1/4 cup white wine
- 2 tablespoons brown sugar
- 1 tablespoon minced ginger
- 2 shallots, finely chopped
- 1/4 cup minced fresh parsley
- 2 pounds flank steak (about 1 inch thick)
Instructions:
In a large non-reactive bowl, place all ingredients except meat, and stir to combine. Add steak, cover, and refrigerate for at least 6 hours or as long as overnight.
Discard marinade. Clean and oil the grate of a charcoal or gas grill. Light a charcoal fire or preheat the gas grill. Over medium-high heat, grill meat for 4 or 5 minutes per side for medium-rare. Remove meat from the grill and allow to rest, tented with foil, for a few minutes. Slice across the grain, and serve immediately.
