Ingredients:

  • 2 lb flank steak
  • 1/3 cup extra virgin olive oil
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup balsamic vinegar
  • 2 tbsp Worcestershire sauce
  • 4 cloves fresh garlic, minced
  • 1 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tbsp Dijon mustard
  • 1 tbsp raw honey

Instructions:

  1. In a small bowl, whisk together the soy sauce, balsamic vinegar, honey, and Dijon mustard. Slowly drizzle in the extra virgin olive oil while whisking constantly until the mixture is thick and emulsified. Stir in the minced garlic, black pepper, smoked paprika, and oregano.
  2. Place the 2 lb flank steak into a large gallon-sized freezer bag. Pour the marinade over the meat. Squeeze out as much air as possible before sealing the bag to force the liquid into the surface of the meat.
  3. Allow the steak to marinate in the refrigerator for a minimum of 2 hours, or up to 12 hours for an overnight deep-flavor infusion.
  4. Preheat your grill or heavy skillet to high heat. Remove steak from marinade (discarding excess liquid) and sear for approximately 4-5 minutes per side. Use an instant-read thermometer to ensure the internal temperature reaches 130-135°F for medium-rare.
  5. Rest the steak for 5-10 minutes before carving against the grain into thin strips.