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Grilled Flank Steak

1/2 cup soy sauce
1/4 cup red wine or beef broth
2 green onions, sliced
3 tablespoons lemon juice
3 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
1 to 2 garlic cloves, minced
1 beef flank steak (1-1/2 pounds)
2 tablespoons prepared mustard

In a large resealable plastic bag, combine the first seven
ingredients; mix well. Add beef; seal bag and turn to coat.
Refrigerate for several hours or overnight, turning once. Drain and

Printed from tasteofhome.com Oct 13, 2008

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Grilled Flank Steak cont.

discard marinade. Brush both sides of meat with mustard. Grill,
covered, over medium-hot heat for 5-10 minutes on each side (for
medium-rare, a meat thermometer should read 145°; medium,
160°; well-done, 170°. Slice thinly across the grain.

Yield: 6 servings.