Peggy’s Flank Steak

  • By Peggy McCuiston
  • Photography by Matt Hulsman and Bert VanderVeen

Peggy McCuiston’s flank steak is one of only a few recipes that appear in both editions of the Burlington Day School cookbook.


Peggy’s Flank Steak

Serves 8.

  • 1 cup vegetable or canola oil
  • ¾ cup soy sauce
  • ½ cup lemon juice
  • ¼ cup Worcestershire Sauce
  • ¼ cup prepared mustard
  • 1-2 teaspoons coarsely cracked pepper
  • 2 cloves garlic, minced (optional)
  • 3 pounds flank steak

Combine all ingredients except steak, and pour into ziplock bag. Add flank steak. Refrigerate 24-36 hours, turning occasionally. Cook on grill 6 minutes per side for medium-rare. Carve in very thin slices diagonally across grain. Skewer slices for beef kebabs.

Additional recipes from Cooks a’Bruin that appeared originally with this one:
Lemonade Pie
Herbed Tomatoes


About kbonney

Bonney is the marketing associate at Our State. She is graduate of Wake Forest University and an active member in the Junior League of Greensboro.
This entry was posted in May 2012, Recipes. Bookmark the permalink.

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