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Peggy’s Flank Steak

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

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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

This story was published on

Bonney is the marketing manager at Our State. She is a graduate of Wake Forest University and an active member in the Junior League of Greensboro.

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