| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Fixed | 20 | Servings | |
INGREDIENTS
| 7 1/2 | lb | Flank steak |
| 2 | tb | Salt |
| 1 | ts | Black pepper; ground |
| 5 | c | Durkee red hot? cayenne pepper sauce |
| 2 1/2 | c | Red wine |
| 2/3 | c | Vegetable oil |
| 2 | tb | Garlic; minced |
INSTRUCTIONS
MARINADE Place flank steak in steam table pan. Combine marinade ingredients. Pour over meat. Cover and chill overnight. Remove meat from marinade. Season with salt and pepper. Grill for 4 to 5 minutes on each side, or until meat is soft, yet resilient to the touch. Remove from heat. Slice in 1/4" slices diagonally across grain. Serve with Red Hot onion sauce. Serving size: 4 ounces meat plus 1/4 cup sauce. ?1992 Reckitt Colman Commercial Group Typed-in by Marc Lavoie, Ottawa, Canada Busted by Christopher E. Eaves <cea260@airmail.net> Recipe by: Durkee Red Hot? Cayenne Pepper Sauce Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 16, 1998
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