1-1/2 – 2 lb. flank steak
1/3 cup soy sauce
1/3 cup olive oil
1/3 cup fresh lemon juice
¼ cup Worcestershire sauce
2 tsp garlic powder
1-1/2 Tbs dried basil
2 tsp dried parsley flakes
½ tsp ground white pepper
¼ tsp hot pepper sauce (optional)
1/2 tsp fresh minced garlic (optional)
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over flank steak using a gallon zip lock bag or shallow dish covered tightly. Refrigerate for a minimum of 4 hours. Overnight is best.
Grill the flank steak over high heat for 4 minutes per side for medium-rare. Transfer steak to a cutting board, cover with loosely with aluminum foil (tent) and let rest for 10 minutes.
To serve, slice thinly against the grain on a diagonal and arrange on a plate or platter.