Ingredients:

  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) soy sauce, low sodium preferred
  • 1/4 cup (60ml) red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 4 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar, packed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • 1 (1 1/2 - 2 pound) flank steak (680g - 900g), about 1 inch thick

Instructions:

  1. Make the Marinade: Whisk together all marinade ingredients in a bowl until well combined.
  2. Marinate the Steak: Place the flank steak in a large resealable bag or container. Pour the marinade over the steak, ensuring it's fully coated. Seal the bag or container and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours). Turn the bag occasionally to ensure even marinating.
  3. Preheat the Grill: Preheat your grill to medium-high heat (about 400-450°F or 200-230°C).
  4. Grill the Steak: Remove the steak from the marinade and discard the marinade. Pat the steak dry with paper towels. Place the steak on the preheated grill and cook for 4-6 minutes per side for medium-rare (internal temperature of 130-135°F or 54-57°C). Adjust cooking time based on your desired doneness. Use a meat thermometer to ensure accuracy.
  5. Rest the Steak: Remove the steak from the grill and let it rest for at least 10 minutes before slicing. Tent loosely with foil to keep warm.
  6. Slice and Serve: Slice the steak thinly against the grain for maximum tenderness. Serve immediately.