GINNA PARSONS: Marinated flank steak best ever

By Ginna Parsons/NEMS Daily Journal

I was at the grocery store the other day when I came upon a really pretty piece of flank steak, or London broil. We eat beef sparingly at our home and usually opt for lean cuts, so this slab of meat was perfect for us.
I stuck it in the fridge and a couple of days later, I reminded my husband that we needed to cook it (which means “he” needed to cook it, because we usually do flank steak on the grill and I don’t do so swell in that area).
Charlie immediately got on the Internet and began researching recipes. After perusing a half-dozen, he came across one at www.allrecipes.com that got close to five stars in reviews by home cooks.
Fortunately, we had all the ingredients for the marinade in the house so he got it made up quickly and put it in a Ziploc bag along with the steak. Six hours later, he was ready to grill.
We both agreed this is possibly the best London broil we’ve ever made. The meat was tender and flavorful and perfectly cooked. (The secret, I think, is slicing it thinly on the bias.) We served it with baked potatoes, steamed fresh asparagus and a side salad.
I had briefly toyed with the idea of putting the leftover marinade in a saucepan and boiling it until it reached a thick sauce consistency. But Charlie talked me out of that step and I’m glad he did, because this dish didn’t need any help.

Marinated Flank Steak
12 cup vegetable oil
13 cup soy sauce
14 cup red wine vinegar
2 tablespoons fresh lemon juice
1
12 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
12 teaspoon ground black pepper
1
12 pounds flank steak
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
Preheat grill for medium-high heat. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Serves 6.

Ginna Parsons is the Daily Journal’s food/home/garden editor.