24-hour marinated flank steak

Chef Randy Feltis has a recipe for a simple, flavourful marinade that highlights the best flavours in an affordable cut of beef.
24-hour marinated flank steak
Ingredients:
1 flank steak, about 1 1/2pounds2 cloves garlic, crushed2 tbsp crushed ginger2 tbsp dijon mustard2 tbsp soy sauce2 tbsp Worcestershire sauce2 tbsp fresh squeezed lemon juice2 tbsp honey1 cup red wine1 tbsp fresh chopped thyme1/2 tsp freshly ground pepper plus more for sprinkling1/4 cup extra virgin olive  oilKosher salt to taste
Method: 
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, honey, thyme, red wine, ginger and ground black pepper.
Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 24 hours.
Preheat grill or cast iron pan for medium-high heat. Cook meat for 5 minutes per side, or to desired doneness.
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Courtesy Randy Feltis
www.oscarsrestaurant.ca
@OscarsBarrie