 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1/3 cup red wine vinegar |
1/4 cup ketchup |
2 tablespoons soy sauce |
1 tablespoon vegetable oil |
1 tablespoon worcestershire |
1 tablespoon honey |
1 teaspoon prepared mustard |
1 teaspoon minced garlic |
1/2 teaspoon dried dill weed |
1/4 teaspoon pepper |
1 flank steak (1 1/2 to 2 lb.), fat trimmed |
Directions:
1. In a 1-gallon zip-lock plastic bag or a large bowl, mix vinegar, ketchup, soy sauce, oil, Worcestershire, honey, mustard, garlic, dill, and pepper. Add steak, seal bag or cover bowl, and chill, turning meat occasionally, at least 4 hours or up to 1 day.
2. Lift steak from marinade and let drain briefly; reserve marinade.
3. Place meat on a grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook steak, turning to brown evenly, to medium-rare (cut to test), 10 to 12 minutes.
4. Transfer steak to a platter and keep warm. Pour reserved marinade into a 6- to 8-inch frying pan and bring to a boil over high heat. Pour into a bowl. Cut meat across the grain into thin, slanting slices. Serve with marinade to add to taste.
|
|