Braden Family Cookbook

Chuck Braden

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GARLIC FLANK STEAK                          Kathy Herholdt

(six to 8 servings) 

1/3 cup soy sauce (shoyu)
2 TBSP. balsamic vinegar
2 TBSP. olive oil
3 - 5 cloves garlic, peeled, & pressed or minced (as you do this recipe, you may put in more garlic in the future)
1/4 tsp. cayenne or 2 dashes good quality hot sauce such as Crystal or Tabasco 
1 beef flank steak (about two pounds, trimmed of excess fat)

Place marinade ingredients in a large zip lock bag and marinate for 1 hour to 24 hours in the refer.  Turn in often!

Remove steak from bag (save the marinade) and grill to desired doneness.  Let steak rest for about five minutes after you remove it from the grill.

Meanwhile, bring the reserved marinade to a boil and serve with the flank steak which has been sliced across the grain.