Marinated Skirt Steak

Ingredients

Marinade:

½ cup vegetable oil

⅓ cup low-sodium soy sauce

¼ cup red wine vinegar

2 tablespoons fresh lemon juice

1 ½ tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

2 cloves garlic, minced

½ teaspoon ground black pepper

Steak:

1 (2-pound) skirt steak

Directions

Whisk together oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and pepper for marinade in a 9×13-inch glass baking dish until thoroughly combined. Add skirt steak to the baking dish; turn several times to coat thoroughly with marinade. Cover, and refrigerate for 2 to 6 hours, or up to 12 hours if you have time. When ready to cook, preheat an outdoor OR indoor grill for medium-high heat and lightly oil the grate. Remove steak from the marinade and shake off excess. Discard the remaining marinade. Cook steak on the preheated grill for about 5 minutes per side, or to desired doneness. Remove from the grill and let rest for 5 minutes before slicing and serving. 4-6 Servings.