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Grilled Flank Steak
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1/2 cup soy sauce
1/4 cup red wine or beef broth
2 green onions, sliced
3 tablespoons lemon juice
3 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
1 to 2 garlic cloves, minced
1 beef flank steak (1-1/2 pounds)
2 tablespoons prepared mustard
In a large resealable plastic bag, combine the first seven ingredients; mix well.
Add beef; seal bag and turn to coat. Refrigerate for several hours or overnight,
turning once. Drain and discard marinade. Brush both sides of meat with
mustard. Grill, covered, over medium-hot heat for 5-10 minutes on each side (for
medium-rare, a meat thermometer should read 145°; medium, 160°;
well-done, 170°. Slice thinly across the grain.
Yield: 6 servings.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |