Grilled Flank Steak and Veggies

AmberDairy-Free, Main, Paleo Friendly, Soup, Salad, Sides1 Comment

Juicy, tangy steak with sweet, smoky veggies…perfect combo! This is one of our go-to dishes because it’s a real crowd pleaser. Kids can cook with their parents like I did with my dad – I was in charge of the marinade and prep, and my dad was in charge of the grill. ūüėÄ


– Amber

The Best Flank Steak. Ever.
  1. 1 ¬Ĺ¬†lbs. 100% grass-fed flank steak
  2. ¬Ĺ¬†cup¬†grapeseed oil
  3. 1 ¬Ĺ¬†tablespoons¬†Worcestershire sauce
  4. 1 tablespoon Dijon mustard
  5. ‚Östcup¬†soy sauce
  6. ¬ľ¬†cup¬†red wine vinegar
  7. 2 tablespoons fresh lemon juice
  8. 2 cloves garlic minced
  9. ¬Ĺ¬†teaspoon¬†ground black pepper
  1. In a bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper.
  2. Place steak in a plastic bag or baking dish. Pour marinade onto the steak. If you are using a plastic bag make sure to take the air out so the marinade covers the steak.
  3. Refrigerate for 6 hours or overnight.
  4. Preheat grill for medium-high heat. Oil the grill. Grill the steak for 5 minutes per side, or to desired doneness.
Cook With Amber

One Comment on “Grilled Flank Steak and Veggies”

  1. Hi Amber!!! This is Mia Scott. I have a quick question about this recipe. Can you cook this on something other than a grill??? Oh yeah, also do you ever use canola or vegtable oil??? Just wondering. Can’t wait to hear back from you!!! Bye ūüôā

    P.S. You and Lexi are both SO gorgeous!!!

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