Simple, perfect marinade for flank steak.
1 flank steak
2 tablespoons balsamic vinegar
2 tablespoons rice vinegar
4 tablespoon Worcestershire
4 tablespoons oil*
2 teaspoons dijon mustard
4–5 cloves garlic, crushed or finely minced
Kosher salt and black pepper
*Feel free to use an oil of your choice. I tend to use vegetable oil over olive oil in this recipe because olive oil will solidify in the fridge.
Combine all marinade ingredients except salt and pepper in a 9 x 13 pan and whisk until smooth. Lay your flank steak in the pan, turning a few times to cover in marinade. Marinade at least 6-8 hours minimum for best results, and overnight is great as well. During the marinade process, flip your meat at least once to evenly distribute.
Preheat outdoor grill or indoor broiler to high heat. Remove meat from marinade and salt and pepper one side. Place that side down on the grill or facing up if you’re broiling in the oven. Cook for about 5 minutes on each side, sprinkling remaining side with salt and pepper when flipping.
Cooking time will vary depending on steak size. Check for temperature in the thickest portion and remove from heat around 135-140 degrees for medium rare. Flank Steak cooked to the upper 140’s and beyond has a tendency to be tough so try not to overcook!
Cover with foil after removing from heat for at least 5 minutes before slicing. Always slice against the grain- for flank steak, that means slice parallel to the shorter side of the rectangle.