Beef · Mexican & South American Cuisine

Flank Steak (Fajita Style)


What to do when the bf is gone? Rebel and…eat flank steak!

I’m subject to eating sirloin anytime when the Deanius is back in town. Not that it’s a bad thing…but I just miss my marbled or fattier cuts of meat. Flavor…how I’ve missed you!

Avoid marinating this recipe for more than 24 hours, the vinegar taste will be too overpowering (unless you like it that way). This recipe gives the meat some attitude – described as tangy!

Any suggestions on how to cut flank steak without it shredding?


  • 1/2 cup vegetable oil
  • 1/3 cup soy sauce
  • 1/4 cup balsamic vinegar (use less if tangy doesn’t fit your style)
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground black pepper
  • 1 1/2 pounds flank steak


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

Heat and oil the grill on medium heat. Place steaks on the grill and grill meat for 5 minutes per side, or to desired doneness.


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