Saturday, April 14, 2012

Marinated Flank Steak

I made this one last night and it was fabulous!  This marinade is great!  I have REALLY come to LOVE dishes with Dijon Mustard!  I let this one marinate overnight and it had a great flavor.  My kids ate it up as well as my hubby!  This recipe says to marinate it for 6 hours, but I chose to do it overnight.  I have no idea where I found this was tucked away in a huge pile of recipes I had in my recipe book (unorganized, of course). This one is Gluten Free and Dairy Free.  It goes great with a salad.  I've really enjoyed making Flank Steak recipes.  It's easy to cook and low maintenance. Enjoy!!


1/2 cup olive oil
1/3 cup Gluten Free Soy Sauce
1/4 cup red wine vinegar
2 Tablespoons fresh lemon juice
1 1/2 Tablespoon Dijon Mustard
2 garlic cloves, minced
1/2 tsp ground black pepper
1 1/2 pound flank steak


In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic and ground pepper.  Place meat in a shallow glass dish.  Pour marinade over steak, turning meat to coat thoroughly.  Cover and refrigerate for 6 hours or overnight.

When you are ready to cook the meat, Preheat grill for medium-high heat.  Place the steak on the grill and discard the marinade.  Grill meat for 5 minutes on each side for a medium rare finish...or longer if you prefer your meat more well done.


  1. Is is there alternative for Worcestershire sauce? Thanks! This one looks healthy and yummy.

    healthy easy recipes

  2. Hey Aubrey! I checked out your website (awesome!) and then did some research on a substitute for Worcestershire....Martha Stewart has a really popular one that is vegan! Figured it was perfect for you!! Here is the website:

    Here is her recipe. Now I havent tried this but most of her stuff tastes yummy!

    Yield Makes about 1 cup


    2 cups apple-cider vinegar
    1/2 cup soy sauce
    1/4 cup light-brown sugar
    1 teaspoon ground ginger
    1 teaspoon ground yellow mustard seed or dry mustard
    1 teaspoon onion powder
    1 clove garlic, crushed
    1/2 teaspoon ground cinnamon
    1/2 teaspoon freshly ground black pepper


    1. Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.