His recipe was for a wet marinade that had fresh oregano, parsley and rosemary (from my garden), canola oil, red wine vinegar, fresh garlic, Dijon mustard, Worcestershire sauce, salt and pepper. The flank steak can marinate for as little as 30 minutes, which I did, or overnight.
The combination of oregano and rosemary was aromatic and a bit bold. The parsley gave the marinade some freshness. The vinegar and Worcestershire sauce boosted the flavors and added sweet and savory notes that played off spiciness of the Dijon mustard. I grilled the steak approximately 6 minutes per side, which was perfect. The steak was rare in the center, yet tender. After a brief rest, it was time to slice the meat.
The meat was cooked perfectly. The flavors were different from other marinades I had prepared in the past for flank steak, however, it was delicious. The flavor combination was different, but appealing and I would make again. I served mashed potatoes and oven roasted asparagus along with the steak. An easy and tasty meal!
Eddie Jackson’s Flank Steak
Active Time: 20 minutes
Total time: 1 hour (includes marinating and resting times)
1/2 cup canola oil, plus more for oiling the grill grates
1/4 cup red wine vinegar
1 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
Few dashes Worcestershire sauce
Kosher salt and freshly ground black pepper
2 pounds flank steak
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A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.