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Marinated Flank Steak


1/2 C Vegetable Oil
1/3 C Soy Sauce
1/4 C Red Wine Vinegar
2 T Fresh Lemon Juice
1-1/2 T Worcestershire Sauce
1 T Dijon Mustard
2 Cloves Garlic, Minced
1/2 t Black Pepper
1-2 lbs Flank Steak OR
1-2 lbs Chuck Roast, Cut Into Bite Sized Pieces
1 Onion, Sliced
1 Green Pepper, Sliced
1 Jalapeno, Sliced
1 Carmen Pepper, Sliced (Optional)
1 Anaheim Pepper, Sliced (Optional)

Combine vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and black pepper. Mix well.

Add Flank Steak or Chuck Roast. Mix well to coat and let sit in the fridge overnight to marinate.

Heat a pan over medium heat while you slice the vegetables. Lift the meat out of the marinade and shake a bit to remove excess marinade. Add to the pain. Toss vegetables in the marinade to coat, then lift vegetables out of the marinade, shaking to remove excess marinade, and add to pan with meat. Cook until meat is done and vegetables are crisp tender.

Server on tortillas with sour cream, cheese, and whatever else you like.

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