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Marinated Flank Steak

2/3 cup Crisco® Pure Olive Oil
1/4 cup lemon juice
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 beef flank steak (about 1-1/2 pounds)

In a large resealable bag or shallow glass container, combine the
first nine ingredients; mix well. Add steak and turn to coat. Seal or

Printed from tasteofhome.com Nov 19, 2008

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Marinated Flank Steak cont.

cover and refrigerate for 8 hours or overnight, turning occasionally.
Drain and discard marinade. Grill, covered, over medium-hot heat
for 6-10 minutes on each side or until meat reaches desired doneness
(for medium-rare, a meat thermometer should read 145°; medium,
160°; well-done, 170°).

Yield: 4-6 servings.