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
3 cloves garlic, minced
1/2 cup vegetable oil
1/2 cup tomato juice
1/2 cup soy sauce
1/2 cup firmly packed brown sugar
1/2 teaspoon black pepper

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