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from "Everyday Food® magazine"

Serve with Tomato Salad with Olives and Lemon Zest.

Prep Time: 25 minutes
Total Time: 25 minutes
Yield: Serves 6

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 Everyday Food® magazine

1 cup soy sauce
1/4 cup packed light-brown sugar
3 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon red-pepper flakes
1/4 teaspoon ground pepper
1 flank steak (about 2 pounds)
Vegetable oil, for grates

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1. In a 9-by-13-inch baking dish, whisk together soy sauce, sugar, vinegar, Worcestershire, mustard, red-pepper flakes, and pepper. Place steak in dish and cover dish tightly with plastic wrap. Swirl dish so that marinade coats the top of steak. Refrigerate 1 to 2 hours, turning steak occasionally.
2. Heat grill to high. Remove steak from marinade, letting excess drip off. Pour marinade into a saucepan and simmer over medium-high heat until reduced by half, about 10 minutes.
3. Clean and lightly oil hot grates. Grill steak, covered, 6 minutes; turn, brush with glaze, and grill until medium-rare, 6 minutes more. Let rest 8 to 10 minutes before slicing.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Flank Steak - $14.99/lb
 Hand-cut, Standard Pack
You May Already Have
  Yamasa Tamari (Wheat-Free and Organic Soy Sauce) - $4.49/ea
 5fl oz
  Domino Light Brown Sugar - $1.69/ea
  Heinz Apple Cider Vinegar - $3.29/ea
 32fl oz
  Lea & Perrins Original Worcestershire Sauce - $4.79/ea
  Grey Poupon Dijon Mustard - $4.69/ea
  Spice Supreme Crushed Red Pepper - $1.29/ea
  Wesson Vegetable Oil - $4.49/ea
 24fl oz
Estimated Total:  
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