Ingredients
Scale
- 2 lbs flank steak
- 1/3 cup olive oil
- 1/2 cup soy sauce or teriyaki sauce
- 1/4 cup fresh lemon juice
- 2 Tbsp Worcestershire sauce
- 2 tsp honey
- 1 tsp Dijon mustard
- 1 tsp dried Italian seasoning
- 1/2 tsp seasoned salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 3 medium garlic cloves finely minced
Instructions
- In a shallow nonreactive dish, whisk together olive oil, soy sauce, lemon juice, Worcestershire sauce, honey, Dijon mustard, Italian seasoning, seasoned salt, black pepper, and onion powder until fully combined.
- Add the flank steak to the dish, turning it to coat. Cover with plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
- Stovetop: Heat a couple of drizzles of olive oil in a large cast iron skillet over medium-high heat. If grilling, oil the grates and preheat the grill to medium-high.
- Remove the flank steak from the marinade, allowing excess to drip off. Once the oil is hot and you see faint smoke, add the flank steak to the pan.
- Sear for 2-5 minutes per side, adjusting for your desired doneness and thickness. Flip only once for a good char.
- Remove the steak from the pan and let it stand for 5-10 minutes on a cutting board. Slice thinly across the grain and serve.
- Adjust the cooking time depending on the thickness: Medium-Rare 1-2 minutes per side, Medium 2-3 minutes per side, Medium-Well 3-5 minutes per side.
Notes
For best results, marinate the steak overnight for deeper flavor.
Slice the steak against the grain for more tender pieces.
This steak is excellent for tacos, salads, or sandwiches.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 95mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.