Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 2 hour 5 minutes
Total Time: 2 hour 25 minutes
Servings: 6

½ cups of vegetable oil
⅓ cups of low-sodium soy sauce
¼ cups of red wine vinegar
2 tbsp. fresh lemon juice
1 ½ tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
2 cloves garlic, minced
½ tsp. ground black pepper
1 (1 1/2-lb) flank steak


  1. In a 9×13-inch glass baking dish, whisk the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and pepper to make the marinade.
  2. Add the flank steak to the baking dish and turn it several times so the marinade is evenly distributed. If you have the time, refrigerate for up to 12 hours with a cover on.
  3. When you’re ready to cook, heat up an outdoor grill to medium-high and give the grates a quick oiling.
  4. Shake off excess marinade before removing the steak. Throw away any leftover marinade.
  5. Grill steak for about 5 minutes per side, or until desired doneness, on a preheated grill.
  6. Before slicing and serving, remove from the grill and let rest for five minutes.