” This is a wonderful grilled flank steak recipe. A little soy sauce, red wine vinegar, Worcestershire sauce, Dijon mustard, and fresh garlic give this marinade its amazing flavor. ”
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
Preheat grill for medium-high heat.
Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Chef’s Notes: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 275 calories; 22.5 g fat; 3.4 g carbohydrates; 14.8 g protein; 27 mg cholesterol; 935 mg sodium.