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.
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.
When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.
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
2 cups of shredded chicken (I poached breasts and thighs. Saved the broth)
1 1/2 cup of mixed veggies
1 1/2 cup of diced potatoes, slightly thawed (I used Potatoes O’Brien)
1 can of cream of mushroom soup (or cream of chicken soup)
1 cup of saved chicken broth (to help “loosen” up mixture)
1 cup of sour cream
1 tsp of dried thyme (I used dried Italian seasoning)
Salt and pepper to taste
2 cups of cheddar cheese divided
Instructions
Preheat your oven to 350. Spray a 9×13 pan with cooking spray.
Cut your biscuits into ⅛ pieces.
Combine the biscuits, chicken, mixed veggies, cream of mushroom soup, sour cream, potatoes, thyme, salt and pepper and 1 cup of cheddar cheese in a bowl.
Stir together. If needed, use some of the chicken broth.
Spread the mixture into your pan and top with the remaining cup of cheese.
Bake for 30-35 minutes till your biscuits have popped up and the cheese is bubbly.