Garlic and Neapolitan Herb Marinated Steak

Yield: Enough for 1 ½ -2 pounds of beef


¼ cup Flying Olive Garlic Extra Virgin Olive Oil

2 Tbsp low-salt soy sauce

2 Tbsp Flying Olive Neapolitan Herb Balsamic Vinegar

1 Tbsp freshly squeezed lemon juice

½ Tbsp Worcestershire Sauce

½ Tbsp Dijon mustard

1 clove garlic, grated or minced

¼ tsp freshly ground black pepper

1 ½ pounds flank or other steak


In a medium bowl whisk together all of the Flying Olive Extra Virgin Olive Oil, soy sauce, Flying Olive Neapolitan Herb Balsamic Vinegar, lemon juice, Worcestershire Sauce, Dijon mustard, garlic, and black pepper. (For flank steak, I like to score the steak in a diamond pattern on both sides, but your choice). Place steak in zip-lock bag. Pour on the marinade and flip the bag a few times to distribute the marinade well. Place in the refrigerator for 6 hours.

When ready to cook the steak, preheat the grill to medium-high. Remove the steak from the bag. Discard the marinade. When hot, grill the steak on each side for about 5 minutes. An instant read thermometer should read 145 degrees F for medium rare. Remove the steak form the grill and rest under a loose foil tent for about 10 minutes. Cut across the grain and serve.

Submitted by Barb L.