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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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This is a variation of an old Southern recipe with a Texas twist, relates Janice Montiverdi, Sugar Land, Texas. I've been making it at least once a month for the last 15 years. The overnight marinade gives the beef a wonderful taste. Ingredients:
1/2 cup soy sauce |
1/2 cup canola oil |
3 tablespoons red wine vinegar |
3 tablespoons barbecue sauce |
3 tablespoons steak sauce |
2 tablespoons dried minced onion |
1 tablespoon liquid smoke, optional |
1/2 teaspoon garlic powder |
1 beef flank steak (1-1/2 pounds) |
Directions:
1. In a large resealable plastic bag, combine the first eight ingredients. Add the steak; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Grill steak, covered, over medium-hot heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°) Slice steak across the grain. Yield: 6 servings.
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