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Flank Steak Haddad

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CATEGORY CUISINE TAG YIELD
Cklive10 1 servings

INGREDIENTS

1/2 c Soy sauce
1/2 c Olive oil
8 Garlic cloves; chopped
3 tb Packed light brown sugar
2 tb Sherry wine vinegar
4 ts Chopped fresh ginger
1 lg Flank steak; (about 2 1/4 pounds)
Freshly ground pepper

INSTRUCTIONS

In a blender or small food processor, combine the soy sauce, olive oil,
garlic, brown sugar, vinegar, and ginger. Puree until smooth.
Place the flank steak in a shallow dish just large enough to hold it. With
a skewer or kitchen fork, pierce the steak many times. Pour the soy mixture
over the meat. Cover and refrigerate, turning and piercing the steak again
every hour, for 8 hours. Return to room temperature.
Light a hot fire in a charcoal grill or preheat a gas grill or grill pan to
medium-high heat.
Grill steak on an oiled rack set 5 to 6 inches over glowing coals or in
grill pan for 5 minutes on each side for medium-rare meat.
Transfer steak to a cutting board and let stand for 10 minutes. Holding a
sharp knife at a 45 degree angle, cut steak across the grain into very thin
slices.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9208
Converted by MM_Buster v2.0l.

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