This recipe offers a flavorful twist on a classic grilled steak, perfect for any occasion.
Combine the soy sauce, red wine, chopped green onions, juice of the lemon, Worcestershire sauce, and minced garlic in a resealable plastic bag.
Ensure the bag is sealed tightly to prevent leaks and allow the marinade to coat the steak evenly.
Place the flank steak into the bag with the marinade, seal, and turn to coat. Refrigerate for at least 4 hours or overnight.
Turning the bag occasionally helps the marinade penetrate the meat evenly.
Remove the steak from the marinade and discard the marinade. Pat the steak dry with paper towels.
Drying the steak helps achieve a good sear on the grill.
Brush both sides of the steak with Dijon mustard.
Use a brush or the back of a spoon to spread the mustard evenly.
Preheat the grill to medium-high heat. Grill the steak for 5-7 minutes per side, or until the desired doneness is reached (145°F for medium-rare).
Let the steak rest for 5 minutes after grilling to allow the juices to redistribute.
Slice the steak thinly against the grain and serve.
Slicing against the grain ensures tender bites.
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