Saturday, August 1, 2009

Texas Flank Steak

1/2 cup soy sauce
1/2 cup vegetable oil
3 tbsp red wine vinegar or cider vinegar
3 tbsp barbecue sauce
3 tbsp steak sauce
2 tbsp dried minced onion
1 tbsp liquid smoke flavoring
1/2 tsp garlic powder
1 (1 1/2 lb) beef flank steak

In a large resealable plastic bag, combine first 8 ingredients. Add the steak; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade. Grill steak, covered, over medium-hot heat for 6-8 minutes on each side or until meat reaches desired doneness. Yum!

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