Barbecued Flank Steak
This favorite recipe comes from Karen Haram, food
editor of the San Antonio Express-News and author of San Antonio
Cuisine, a collection of Alamo City recipes by Two Lane Press.
1-1/2 pound flank steak
Using a sharp knife, score flank steak on each
side in a diamond pattern about 1/8-inch deep. Place in a glass
baking dish and set aside. Combine remaining ingredients and pour
over steak. Refrigerate, covered, for 24 hours, turning meat several
times. Let stand at room temperature for 2 hours before grilling.
Preheat grill. Pour off marinade from meat and
transfer liquid to a small saucepan. Heat to the boiling point,
then strain into another saucepan and keep warm.
Grill meat over high heat for 4 to 5 minutes per
side. Thinly slice steak across the grain immediately (flank steak
can get tough upon standing) and serve topped with warm sauce.
Serves 2 - 4
Recipe reprinted from Texas Barbecue
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