Description
A great marinade for a summer BBQ or winter savory meal. Serve with roasted potatoes, baked potatoes, couscous, or rice.
Ingredients
Scale
- 1–1.5 pounds flank steak
- ¼ C extra virgin olive oil
- ¼ C balsamic vinegar
- Juice of 1 lemon
- 2 tsp Worcestershire
- 1tsp dried oregano
- 3 – 4 cloves, minced
- ½ tsp onion powder
- 1 tsp salt
- ¼ tsp ground black pepper
Instructions
- Mix all ingredients in a small mixing bowl (or I end up using a pyrex measuring cup to measure out the oil and vinegar, then add all additional ingredients), and whisk to mix together.
- Trim any excess fat off of the steak.
- Place in a shallow dish or a food storage bag for marinating.
- Pour marinade over the steak and turn the steak to coat.
- Marinate for 2 – 24 hours prior to grilling. I recommend marinating this over night when you have the time. It will allow the meat to take on a richer flavor.
- If the steak has been marinating overnight, take the steak out of the refrigerator 30 minutes to 1 hour before grilling. This will allow the meat to get to a better internal temperature for grilling more evenly.
- When ready for grilling, turn grill to medium-high heat.
- When the grill is hot, put the steak on the grill and grill for 5-7 minutes per side. Generally, 5 – 7 minutes will be medium-rare inside. For more well done, monitor additional grilling time.
Notes
- This marinade is also great for marinading chicken breast or chicken thighs.
- I recommend marinating this over night when you have the time. It will allow the meat to take on a richer flavor.
- Prep Time: 5
- Cook Time: 12 - 15