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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. ngredients
2. /3 cup brown sugar
3. /3 cup reduced-sodium soy sauce
4. /3 cup V8 juice
5. /2 cup olive oil
6. tablespoons chili powder
7. cloves garlic, chopped
8. /4 teaspoon ground cumin
9. flank steak (about 1 1/2 pounds)
10. Sweet peppers, cored and sliced; zucchini, trimmed and sliced; red onion, sliced; and on-the-vine cherry tomatoes (optional)
11. Corn tortillas (optional)
12. Directions
13. In a large resealable plastic bag, combine brown sugar, soy sauce, V8 juice, olive oil, chili powder, garlic and cumin.
14. Add steak and marinate in refrigerator at least 8 hours or overnight.
15. Remove steak from bag and discard marinade.
16. Heat a gas grill to medium-high or a charcoal grill to medium-hot coals. Grill steak for 5 to 6 minutes per side, until internal temperature registers 140 degrees on an instant-read thermometer. Remove steak from grill and cover with foil. Let rest 5 minutes before thinly slicing against the grain. Meanwhile, grill peppers, zucchini, onion and tomatoes, if desired. Serve sliced steak with warmed corn tortillas and grilled vegetables, if desired.
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