Classic Flank Steak Marinade

1. In a bowl or jug, whisk together the soy sauce, red wine vinegar, olive oil, honey, Dijon mustard, and Worcestershire sauce until well combined.

2. Add the minced garlic, smoked paprika, salt, and black pepper. Whisk again until everything is evenly incorporated.

3. Place the flank steak in a zip-lock bag or a shallow dish. Pour the marinade over the steak, making sure it is fully coated on both sides.

4. Seal the bag or cover the dish and refrigerate for at least 2 hours, ideally overnight (up to 24 hours). The longer it sits, the more tender and flavourful the meat will become.

5. When ready to cook, remove the steak from the marinade and let it come to room temperature for 20–30 minutes. Discard the used marinade.

6. Heat a grill or heavy pan (cast iron is ideal) over high heat until very hot. Pat the steak lightly dry with kitchen paper — this helps it sear rather than steam.

7. Cook the flank steak for 3–4 minutes per side for medium-rare, or 5 minutes per side for medium. Flank steak is best not cooked beyond medium or it can become tough.

8. Remove from the heat and rest the steak on a board for at least 5 minutes. This is essential — resting allows the juices to redistribute.

9. Slice thinly against the grain at a slight angle. Serve immediately.