Marinated Flank Steak

Please consider this flavorful marinade to be a great basic marinade for everything. I think it’s wonderful for steak, veggies, fish and chicken. Also, it is customizable! If you don’t like cilantro, use parsley or leave it out altogether. Don’t like red onion? Use green onions or shallots. Change lemon juice for the lime juice. Marinade your world the way you want it to be. Me, I’m going to not only use this batch on steak, but on some asparagus and Portobello mushrooms. Wrap some of this in a 'Thin Wrap' with baby asparagus (marinated in the same sauce), some roasted red pepper and some red onion and you've got a meal!)

Ingredients:

 Marinade:

½ cup vegetable oil

¼ cup soy sauce

1 Tablespoon Worcestershire

¼ cup red wine vinegar

Juice of one lime (about 1-2 Tablespoons)

1 Tablespoon honey

¼ cup diced red onion

1 Tablespoon chopped fresh cilantro

2 cloves of garlic, crushed

½ teaspoon fresh cracked black pepper

Steak:

1 ½ pounds flank steak

Directions: Mix all ingredients together. Reserve about ¼ cup in a separate container to use as a basting sauce when grilling the steak. You can just put that in the fridge until you need it.

Place the flank steak in a large zip top bag and add the marinade. Refrigerate for at least 3 hours or overnight, flipping the bag every so often. Bring the bag out of the fridge about 45 minutes before you plan to cook so the steak comes back to room temperature.

Heat your grill to medium high. Pat the steak dry and grill about 6-8 minutes per side (hey, it’s your steak, cook it the way you want), basting once per side with your reserved marinade.

Remove the steak from the grill and let it rest a few minutes before slicing it thinly across the grain.