Ingredients:
3 Tbsp. brown sugar
3 Tbsp. red wine vinegar
3 Tbsp. sherry or reduced-sodium chicken broth
3 Tbsp. reduced-sodium soy sauce
1 Tbsp. canola oil
1 1/2 tsp. crushed red pepper flakes
1 1/2 tsp. paprika
1 1/2 tsp. chili powder
1 1/2 tsp. Worcestershire sauce
3/4 tsp. seasoned salt
3/4 tsp. garlic powder
3/4 tsp. dried parsley flakes
1 beef flank steak (1 1/2 lbs.)
Directions:
In a small bowl, combine the first 12 ingredients. Pour 1/3 c. marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate 1-3 hours. Cover and refrigerate remaining marinade for basting.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, uncovered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium 160 degrees; well done 170 degrees), basting frequently with remaining marinade. Thinly slice steak across the grain.
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