Ingredients:

  • 1/4 cup (60ml) olive oil, extra virgin
  • 1/4 cup (60ml) red wine vinegar
  • 2 tablespoons (30ml) soy sauce (low sodium preferred)
  • 2 tablespoons (30ml) Worcestershire sauce
  • 2 cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) smoked paprika
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) black pepper, freshly ground
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional, for a kick!)
  • 1.5 - 2 pounds (680-900g) flank steak

Instructions:

  1. In a large bag or dish, whisk together all marinade ingredients.
  2. Add the flank steak to the marinade, ensuring it's fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or ideally overnight, turning occasionally.
  3. Preheat grill to high heat (around 450-500°F / 232-260°C). Clean and lightly oil the grill grates.
  4. Remove the steak from the marinade (discard the marinade). Place the steak on the hot grill.
  5. Grill for 3-5 minutes per side for medium-rare (130-135°F / 54-57°C) or 4-5 minutes per side for medium (135-140°F / 57-60°C). Use an instant-read thermometer to check for doneness. For perfect flank steak grill time follow the temperature.
  6. Remove the steak from the grill and place it on a cutting board. Tent loosely with foil and let rest for 10 minutes. This is crucial!
  7. Slice the steak thinly against the grain. This is important for tenderness. Serve immediately.