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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This mildly marinated flank steak is my son's favorite, reports Gayle Bucknam of Greenbank, Washington. I usually slice it thinly and serve it with twice-baked potatoes and a green salad to round out the meal. Leftovers are great for French dip sandwiches. Ingredients:
1/4 cup soy sauce |
2 tablespoons water |
3 garlic cloves, thinly sliced |
1 tablespoon brown sugar |
1 tablespoon canola oil |
1/2 teaspoon ground ginger |
1/2 teaspoon pepper |
1 beef flank steak (1 pound) |
Directions:
1. In a large resealable plastic bag, combine the first seven ingredients; add steak. Seal bag and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally.
2. Drain and discard marinade. Grill, 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°). Yield: 4 servings.
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