Ingredients
2/3 cup olive oil1/4 cup lemon juice2 tablespoons red wine vinegar1 tablespoon Worcestershire sauce1 tablespoon soy sauce1 tablespoon Dijon mustard1 teaspoon dried basil1/2 teaspoon dried oregano1/4 teaspoon dried thyme1 beef flank steak (about 1-1/2 pounds)
Preparation
In a shallow dish, combine the first nine ingredients. Add steak and turn to coat. Cover; refrigerate for 8 hours or overnight, turning occasionally.
Drain and discard marinade. Grill, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). To serve, thinly slice across the grain.
