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Marinated Flank Steak
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |