| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Beef | 8 | Servings | |
INGREDIENTS
| 1 | Beef flank steak; (about 2 lbs) | |
| 3 | tb | Ketchup |
| 1 | tb | Vegetable oil |
| 1 | tb | Chopped onion |
| 1 | tb | Brown sugar |
| 1 | ts | Worcestershire sauce |
| 1 | Garlic clove; minced | |
| 1/8 | ts | Pepper |
INSTRUCTIONS
Place flank steak in an 11 x 7 x 2" glass dish. Combine remaining ingredients; pour over meat. Cover and refrigerate for at least 4 hours. Remove meat discarding marinade. Grill over hot coals til meat reaches desired doneness, about 4 mins per side for medium, 5 mins per side for medium well. Slice into thin strips across the grain to serve. NOTES : I don't think the ingredient list is complete, this is more paste than marinade, but it still tastes delicious. I used a 1 lb flank steak and there was slightly more than enough paste to cover generously. I used olive oil instead of vegetable oil. I cooked it on the stovetop on a cast-iron grill, pre-heated and kept very hot, for 4- 5 mins per side. Very tender and juicy. My way serves 2 to 3. Recipe by: Taste of Home June/July '94 Posted to KitMailbox Digest by Pat Hanneman <kitpath@earthlink.net> on Aug 19, 1998, converted by MM_Buster v2.0l.
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