Of the many recipes we have tried for flank steak, we think this one is the best! Serve with potatoes and a green salad.
3-4 cloves garlic, minced
1/4 c olive oil
1/4 c firmly packed brown sugar
2 T red wine vinegar
1/4 c soy sauce
1 tsp Dijon mustard
1 tsp freshly ground black pepper
1 whole trimmed flank steak (1 1/2 - 2 lbs)
Salt to taste
Mix all the marinade ingredients except for the salt in a bowl.
Gently score your flank steak on both sides.
Add flank steak to large zip top freezer bag and pour marinade over the steak. Seal, shake and refrigerate for at 6 hours or overnight.
Take steak from marinade, salt and pepper on both sides to taste. Prepare your grill while your steak sits at room temperature for about 15 minutes.
Grill over high direct heat for 5 to 6 minutes per side for medium-rare, or until desired doneness.
Transfer to clean plate and cover lossely with foil; let rest for 10 minutes before cutting into thin slices agaianst the grain. Serve.
Use left over meat in a stir fry or fried rice later this week. The soy and brown sugar flavoring makes it fit right in. If you are really in a pinch later in the week, throw leftover meat on top of a salad.
This marinade will give you restaurant tender andy tasty chicken. I have found this is no fail with a 6-8 hour marinate. The other reason I like this recipe is because of the person that gave it to me; Dr. Ana Roman, in Houston Texas. I told her one day she was a strong woman, and she replied, “take a look at yourself.” That was a great day!
Marinate chicken 15 min.- 8 hrs.
3 skinless boneless chicken breast halves
Whisk ingredients together. Pour over chicken in a plastic bag and make sure it is evenly coated.
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