Grilled Flank Steak

I feel like I have to have grilled steak at least a couple of times a month. Sometimes it's more often, but I really like grilled steak. And I like to marinate it. 

This was a solid marinade. Very similar to many others I've made. I marinated it for 5 hours. That seems to be the sweet spot for me for marinating. I dropped the skewer on the grill and didn't over cook it for a change. 

Grilled Flank Steak

Recipe from Carlsbad Cravings

Serves 3

• 1 1/2 -2 pounds flank steak
• 1/2 cup olive oil
• 1/3 cup reduced sodium soy sauce
• 1/4 cup balsamic vinegar
• 2 tablespoons lemon juice
• 2 tablespoons brown sugar
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 TBS EACH onion powder, garlic powder
• 1 tsp EACH paprika, pepper, red pepper flakes, dried dill weed
• 1/2 tsp EACH dried oregano, dried rosemary, ground coriander

Whisk marinade ingredients together in a freezer size ziploc bag. Reserve 2 tablespoons to use later. Add steak, press out excess air and seal. Massage marinade into the steak with your hands through the outside of the bag.

Marinate in the refrigerator at least 2 hours or up to 12 hours.

Preheat outdoor grill (or indoor grill pan) to medium-high heat, (450 degrees F when lid is closed).

Grill steak for 5-6 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. Grill time will vary depending on thickness of your steak and desired level of doneness.

Remove the steak to a cutting board and let rest for 10 minutes before slicing. Slice steak into thin strips against the grain (perpendicular to the long strands) or ½-inch cubes. Drizzle with the 2 tablespoons reserved marinade.