Marinated Flank Steak

 This tender, tasty steak may be served hot on french bread or cold the next day for sandwiches

Marinated Flank Steak
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Ingredients
  1. 2 LB. FLANK STEAK
DIJON MARINADE
  1. 3 TBSP. DIJON MUSTARD 45 ml
  2. 1 TBSP. SOY SAUCE 15 ml
  3. 1 TBSP. GRATED FRESH GINGER OR 15 ml
  4. 1 TSP. (5 ml) GROUND GINGER
  5. 1/2 TSP. DRIED THYME 2 ml
  6. 1/2 TSP. FRESHLY GROUND PEPPER 2 ml
  7. OR
  8. SUPER TENDER MARINADE
  9. 1/3 CUP VEGETABLE OIL 75 ml
  10. 1/3 CUP RED WINE VINEGAR 75 ml
  11. 1/3 CUP DARK SOY SAUCE 75 ml
Instructions
  1. COMBINE MARINADE INGREDIENTS. SLASH EDGES OF STEAK SO THEY WON'T CURL UP DURING COOKING. PLACE STEAK IN MARINADE, COVER AND REFRIGERATE SEVERAL HOURS OR OVERNIGHT, TURNING ONCE OR TWICE. REMOVE FROM MARINADE AND BAR-B-QUE OR BROIL 4 MINUTES EACH SIDE - MEAT MUST BE PINK ON INSIDE. SLICE THINLY ACROSS THE GRAIN. SERVES FOUR.
  2. Book Reference - The Best of the Best - Vol. 1(Page: 230), That's Trump (Page: 149)
The Best of Bridge http://www.bestofbridge.com/
Instructions:

 

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