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Flank Steak Haddad

March 16, 2017 by McLaughlin Farm

Flank Steak Haddad

Ingredients

  • 1/2 cup soy sauce
  • 1/2 cup olive oil
  • 8 cloves garlic (minced)
  • 3 Tablespoon light brown sugar, packed
  • 2 Tablespoons sherry wine vinegar (I couldn't find this and used red wine vinegar instead)
  • 1/4 cup minced ginger
  • 1 Tablespoons fresh ground black pepper
  • 1 large flank steak (about 2 1/4 lb.)

Instructions

1. In a blender or food processor, combine soy sauce, olive oil, garlic, brown sugar, vinegar, ginger and ground pepper. Purée until smooth.

2. With a fork, pierce the steak many times. Place it in a large ziplock bag and pour the soy sauce mixture over the meat. Marinate in refrigerator 4 hrs. (I marinate mine for 24 hrs.)

3. Return to room temperature.

4. Preheat gas grill on medium high.

5. Grill steak covered for 5 min. on first side. Turn the steak over and grill covered about 4 minutes longer for medium rare.

6. Transfer steak to a platter and cover tightly. Let stand for 10 min.

7. Holding a sharp knife at a 45 degree angle, cut steak across the grain into thin slices.

Filed Under: Flank, Hanger & Skirt, Recipes, Steaks

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