1 cup Soy Sauce
1 cup Worcestershire Sauce
1 cup Dijon Mustard
1 cup Oil (vegetable oil, canola oil, or your favorite olive oil blend will do, here)
1/2 cup VERY FINELY CHOPPED fresh rosemary (optional)
2-3 whole Beef Flank Steaks, about 3-5 pounds total
Salt and Pepper to taste
*Blend Soy, Worce, Dijon and Oil together well, with optional herbs if desired. OPTIONAL: SET ASIDE A HALF-CUP FOR LATER.
*Add Steaks to marinade to cover (this can be done in a glass baking dish, or a large zip-top bag or two), and chill at least 4 hours, or overnight.
*Remove steaks from marinade, wipe off and discard excess marinade (or chill in the fridge to re-use later, up to one month).
*Season steaks with just a little salt and plenty of black pepper, on both sides.
*Grill/broil steaks over/under direct high heat for about 4 minutes on each side for medium-rare, or more or less for your desired level of doneness.
*Set steaks aside to cool and rest for at least 10-15 minutes before slicing thinly against the grain and serving.
*Drizzle steak with reserved marinade (optional).
*NOTE: This marinade also works great for grilling whole beef tenderloins, or thick sirloins, or even whole pork loins!
Presented by: Shawn Banks
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