- 2/3 cup packed brown sugar
- 2/3 cup V8 juice
- 2/3 cup soy sauce
- 1/2 cup olive oil
- 4 garlic cloves, chopped
- 2 tablespoons chili powder
- 1/4 teaspoon ground cumin
- 1 beef flank steak (about 1-1/2 pounds)
- In a large bowl, combine the first seven ingredients. Pour half of the marinade into a large resealable bag; add the steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
- Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with reserved marinade. Yield: 4-6 servings.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Chili Flank Steak
"easy to make and the taste was delicious. We will definately be cooking steak again this way!"
"Absolutely love! We don't eat steak any other way now!"
"the best.better than fridays jack steak."