Be sure to cut the flank steak against the grain for maximum tenderness.
Author: Rachel Baumgartel
Recipe type: Entree
Cuisine: American
Serves: 8 servings
Ingredients
½ cup lime juice
1 tablespoon olive oil
1 tablespoon orange juice
1 tablespoon dry sherry
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
3 garlic cloves, minced
2 pounds flank steak
Instructions
In a bowl, whisk together the lime juice, olive oil, orange juice, sherry, worcestershire, soy sauce, and garlic.
Place the meat in a baking dish. Pour on the marinade, and turn to coat.
Let the meat marinate for at least 30 minutes and up to 8 hours. Rachel marinates the meat for up to 24 hours, but this can be too long with a citrus-based marinade, causing the meat to be mushy.
Grill the meat for 8 to 10 minutes, depending how well you like your steak done.
Cut the steak against the grain for maximum tenderness.