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
- 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.