Ingredients:

  • 1/3 cup olive oil
  • 1/4 cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 3 tbsp fresh lemon juice
  • 6 cloves garlic, minced
  • 1 tsp cracked black pepper
  • 1 tsp dried oregano
  • 2 lbs flank steak
  • 1 tbsp neutral oil
  • 1 tsp kosher salt

Instructions:

  1. In a small bowl, combine olive oil, soy sauce, Worcestershire sauce, lemon juice, minced garlic, pepper, and oregano.
  2. Place the flank steak in a Ziploc bag and pour the marinade over the meat, massaging the bag to ensure every inch of the beef is coated.
  3. Refrigerate the steak in the marinade for at least 4 hours, up to 24 hours.
  4. Remove the steak from the fridge 30 minutes before cooking to reach room temperature, then pat the steak dry with paper towels.
  5. Heat a grill or cast-iron skillet over high heat and add neutral oil.
  6. Sear the steak for 4–6 minutes per side, or sear for 3 minutes per side and transfer to a 400°F (200°C) oven for 5–8 minutes, until the internal temperature reaches 130°F (54°C) for medium-rare.
  7. Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
  8. Slice the steak perpendicular to the muscle fibers (against the grain) into thin strips.