Make Ahead. Just a small amount of this aromatic marinade adds flavor and tenderness to these flank steaks.
2 (1-pound) flank steaks
1 1/2 tablespoons prepared mustard
3 tablespoons dry red wine
3 tablespoons low-sodium soy sauce
3 tablespoons lemon juice
3 tablespoons low-sodium Worcestershire sauce
How to Make It
Make shallow cuts in steaks diagonally across grain at 1-inch intervals. Brush both sides of steaks with mustard. Place steaks in a large shallow dish. Combine wine and next 3 ingredients; pour over steaks. Cover and marinate in refrigerator 8 to 12 hours, turning steaks occasionally.
Remove steaks from marinade, reserving marinade. Place reserved marinade in a small saucepan; bring to a boil. Remove from heat, and set aside.
Place steaks on a rack in a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat 5 to 7 minutes on each side or to desired degree of doneness, basting with reserved marinade. Cut steaks diagonally across grain into thin slices.