2 Tbs chopped fresh herbs: oregano, marjoram, thyme, sage, rosemary, less or more.
2 Tbs good quality fish sauce (I like Son)
3 Tbs Bobbie's Boat Sauce Classic or Hot
1 Tbs Dijon mustard
¼ Cup Olive Oil
Freshly ground black pepper.
Juice and zest of 1 lemon
Flank steak, 1 ½ -2 pounds
Preparation
In a blender or food processor, combine all ingredients but the steak, and blend until smooth and emulsified.
Place steak in a shallow dish or 1 gallon freezer bag, and coat thoroughly in the marinade. Marinate, refrigerated, for 2-6 hours.
When ready to grill, remove steak from the fridge to allow it to come up in temperature. Prepare a hot grill,450-500 degrees, direct heat. When ready, grill 4-5 minutes a side.
Let meat rest 10 minutes before carving.
Variations
Try tossing vegetables in leftover marinade and grilling them while the meat rests. I also think this would be an excellent marinade for a turkey breast, pork loin, or tenderloin. However you probably want to grill at a lower temperature, under indirect heat.
