BARBECUED FLANK STEAK

Easy no-fuss recipe. Steaks should be served Rare to Med. Rare. If overcooked it will toughen. Serves 8-10 generous servings.
3 Flank Steaks 3
MARINADE
6 Garlic cloves, minced 6
1/2 cup Finely chopped green onions 125 mL
1/2 tsp Dry mustard 2 mL
1 tsp Coarsely ground pepper 5 mL
1/3 cup Olive Oil 75 mL
1/3 cup Dry White wine 75 mL
3 tbsp White wine vinegar 50 mL
2 tbsp Soy Sauce 25 mL
Salt

Remove any membranes and excess fat from steaks. Score both sides lightly in a diamond pattern. Place in a large shallow dish or large plastic resealable bag set inside a large dish.
MARINADE:  Combine all ingredients, except salt.

Pour over steaks, then cover and refrigerate at least 4 hours or overnight, turning periodically.

Remove steaks, pat off excess marinade with paper towel, reserving marinade.

Brush Grill with oil. Grill over medium high setting for 4 to 6 minutes for rare; baste occasionally with reserved marinade. Steak should be served rare. Longer cooking will toughen steak. However, steak may be cooked 7 to 8 minutes for medium.

Transfer Steak to a carving board and let stand for 3-4 minutes. Sprinkle with salt to taste before thinly slicing. To carve, cut across grain into thin diagonal slices.


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