photograph by Matt Hulsman

Yields: 8 servings.

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.

This story was published on

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.

×