Limey Flank Steak Marinade

I haven't cooked red meat in a while.  After reading The Omnivore's Dilemma, my husband and I decided to cut down on our intake.  But, I really do love a steak once in a while.  So when I was at the grocery store the other day, I decided on a flank steak -- they're great on the grill and are perfect on their own or in fajita.  

I threw together my own marinade today, and it was one of the best I've made.  The steak was juicy and tender.  I just tossed some stuff into the mixing bowl, so I don't really have any exact measurements, but I'll try to guesstimate below.  

Lime and Scallion Marinade

Juice of 2 limes

2 scallions (use both white and green parts)

1 clove garlic, minced

2 tbs chopped cilantro

2 tbs soy sauce

2 tbs worcestershire sauce

2 tbs balsamic vinegar

Sea salt and fresh ground pepper to taste

-- Mix all ingredients together in one bowl.  You can add more of the liquid ingredients to suit your taste.  

-- Pour marinade into a gallon-sized ziploc bag

-- Add 1-1.5 lb flank steak to bag and seal. 

-- Gently turn bag over until marinade is spread all over the steak.  Then place in the refrigerator for 2 to 8 hours.  

-- When you're ready to grill the steak, remove from bag and discard marinade.