| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Meats | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Flank Steak, 1 Piece |
| 1/2 | Sweet Onion, Thinly Sliced | |
| And Separated Into Rings | ||
| 1/3 | c | Lemon Juice |
| 1 | Clove Garlic, Split | |
| 1 | T | Sugar |
| 1/2 | t | Salt |
| 2 | T | Soy Sauce |
INSTRUCTIONS
Pull off any membrane from the steak and trim away any surface fat. Score the steak, 1/8-inch deep, on both sides in a diamond pattern. In a plastic bag or glass dish large enough to hold the steak, combine the onion, lemon juice, garlic, sugar, salt, and soy sauce. Add the steak and close the bag tightly if using and turn the meat to coat thoroughly. Marinate for 1 to 2 hours at room temperature, 6 to 8 hours in the refrigerator. Drain off and reserve the marinade. Grill the steak 3 to 5 inches above hot coals until rare to medium-rare, 3 to 5 minutes on each side. Meanwhile, heat the remaining marinade. Remove the steak to a cutting board and cut, in thin slices, across the grain, slanting the knife slightly. Serve the meat with the marinade. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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