CHILIED FLANK STEAK

1 flank steak,* (about 1 1/2 pounds)
1/3 cup regular or spicy vegetable juice cocktail or Bloody Mary mix
1/3 cup soy sauce
1/4 cup canola oil
1/3 cup firmly packed dark brown sugar
2 garlic cloves, minced
1 tablespoon chili powder
1/8 teaspoon cumin

Score the steak on both sides with a sharp knife, cutting about 1/8 inch deep and forming a diamond pattern. Whisk the vegetable juice cocktail, soy sauce, oil, brown sugar, garlic, chili powder and cumin in a bowl. Pour 1/2 of the marinade into a non-aluminum pan and place the steak in the mixture. Pour the remaining marinade over the steak. Cover and marinate in the refrigerator for 24 hours, turning the steak at least once.

WHEN READY TO COOK:
Drain the steak 30 minutes prior to grilling, reserving the marinade. Place the steak on a grill rack and grill to the desired degree of doneness.

Pour the reserved marinade into a small saucepan into a small saucepan and bring to a boil. Boil for 1 minute and remove from the heat. Strain into a small bowl and keep warm.

TO SERVE:
Cut the steak diagonally across the grain into slices about 1/4 inch thick. Arrange on a warm platter or on individual serving plates. Serve with the sauce.

*You may use top round, London broil or skirt steak instead of the flank steak.

Servings: 4
Source: Main Line Entertains by The Saturday Club