Ingredients

• ½ cup vegetable oil
• ⅓ cup low-sodium soy sauce
• ¼ cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 ½ tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• ½ teaspoon ground black pepper
• 1 (1 1/2-pound) flank steak

Directions

1. Whisk together oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and pepper for marinade until thoroughly combined. Place steak in a 9×13-inch glass baking dish.
2. Pour marinade over flank steak in the baking dish; turn several times to coat thoroughly with marinade. Cover, and refrigerate for 2 to 6 hours, or up to 12 hours if you have time.
3. When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. Remove steak from the marinade and shake off excess. Discard the remaining marinade. Cook steak on the preheated grill for about 5 minutes per side, or to desired doneness. Remove from the grill and let rest for 5 minutes before slicing and serving