GRILLED CHILI FLANK STEAK
2/3 cup firmly packed brown sugar
2/3 cup V-8 juice or other brand vegetable juice
2/3 cup lower-sodium soy sauce
1/2 cup olive oil
4 cloves garlic, chopped
2 tablespoons chili powder
1/4 teaspoon ground cumin
1/2 cup chili sauce
1/4 teaspoon ground allspice
1 3-pound beef flank steak
In a large bowl, combine brown sugar, V-8 juice, soy sauce, oil, garlic, chili powder, cumin, chili sauce and allspice. Whisk together until blended. Pour half into a large zip-top plastic bag. Add steak, seal bag and turn to coat well. Refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.
Remove steak and discard marinade in bag.
Heat grill to 400 to 500 degrees F. Grill steak about 8 minutes on each side. (Avoid overcooking to retain the meat's tenderness.)
Slice steak very thin. Heat reserved marinade to serve with steak.
Makes 4-6 servings
Source: Linda Bier, Hannibal, Mo in The American Profile, 6/18/2006 - 6/24/2006 |