JUDY'S GRILLED FLANK STEAK

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Judy's Grilled Flank Steak image

My family loves this steak--I rarely have leftovers. This steak goes well with baked potatoes and a spinach salad. I don't remember where I got the recipe, I've been making it for years and years. Prep time does not include marinating time.

Provided by Hey Jude

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 small onion, chopped
1 garlic clove, minced
1/3 cup white wine or 1/3 cup sherry wine
1/4 cup soy sauce
1 1/2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon Worcestershire sauce
1/2 teaspoon minced ginger or 1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 1/4 lbs flank steaks, trimmed of fat

Steps:

  • Combine onion, garlic, white wine, soy sauce, honey, oil, Worcestershire sauce, ginger and pepper.
  • Stir until smooth.
  • Place steak in a shallow glass dish (or zip-loc bag).
  • Cover with the marinade, turning to make sure steak is covered.
  • Refrigerate, covered, at least 12 hours but no more than 24 hours.
  • Turn and baste often.
  • Drain steak well.
  • Place on broiler pan under preheated broiler, 6 inches from heat.
  • Broil 6 minutes per side for rare.
  • Transfer to a cutting board, let stand for 5 minutes.
  • Cut across the grain into thin slices.
  • Steak may also be grilled outdoors on a gas or charcoal grill.

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