Flank Steak

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December 9, 2016

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 4 Servings

Directions

1In a 1 gallon zip-lock plastic bag or deep bowl, mix vinegar, oil, mustard, Worcestershire, catsup, soy sauce, garlic and pepper. Add steak and marinate in the refrigerator for at least 4 hours.

2Lift steak from marinade and drain briefly. Reserve marinade.

3Place meat on a grill over medium-hot coals. Cook meat; baste occasionally. Allow 12 to 15 minutes for medium rare steak.

4Transfer meat to a platter and keep warm; pour remaining marinade into a pan and bring to a boil over high heat. Cut meat across the grain into thin, slanting slices, and accompany with the marinade.

Ingredients

1/3 cup red wine vinegar

1 tablespoon oil

1 teaspoon prepared mustard

1 tablespoon Worcestershire Sauce

1/4 cup catsup

2 tablespoons soy sauce

1 teaspoon garlic, minced

1/4 teaspoon pepper

1 flank steak 1 1/2 to 2 pounds

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