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.
|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|
|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.