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Hot 'n' Spicy Flank Steak
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3 tablespoons brown sugar
3 tablespoons red wine vinegar
3 tablespoons sherry or reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon canola oil
1-1/2 teaspoons crushed red pepper flakes
1-1/2 teaspoons paprika
1-1/2 teaspoons chili powder
1-1/2 teaspoons Worcestershire sauce
3/4 teaspoon seasoned salt
3/4 teaspoon garlic powder
3/4 teaspoon dried parsley flakes
1 beef flank steak (1-1/2 pounds)
In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a
large resealable plastic bag; add the steak. Seal bag and turn to coat;
refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting.
Coat grill rack with cooking spray before starting the grill. Drain and discard
marinade. Grill steak, uncovered, over medium heat for 6-8 minutes on each side
or until meat reaches desired doneness (for medium-rare, a meat thermometer
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |