We’ve had a beautiful summer in Seattle this year, and we’ve been taking full advantage of the rooftop grill. Ah! This is why I live in Seattle. We’ve mastered several grill recipes this year, and here’s one of my favorite marinades. We also use this marinade for fresh veggies: mushrooms, zucchini, and onion. Enjoy!
Dave’s Flank Steak Marinade
2/3 cup olive oil
4 tablespoons balsalmic vinegar
4 tablespoons lemon juice, fresh
3 tablespoons Dijon mustard
2 tablespoons Worcestershire
1 tablespoon finely minced garlic, fresh
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon paprika
Mix ingredients. Make small scores on both sides of meat. Marinate in fridge overnight or at least 6 hours.