Flank Steak
Yield
2 servingsPrep
15 minCook
10 minReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
meat tenderizer
unseasoned |
* |
| 1 | each |
beef, flank steak (london broil)
|
*
|
| 1 | each |
garlic cloves
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| ½ | cup |
soy sauce, tamari
|
|
| ¼ | cup |
vermouth
|
* |
| 1 | dash |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
meat tenderizer
unseasoned |
* |
| 1 | each |
beef, flank steak (london broil)
|
*
|
| 1 | each |
garlic cloves
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 118 | ml |
soy sauce, tamari
|
|
| 59 | ml |
vermouth
|
* |
| 1 | dash |
red hot pepper sauce
|
*
|
Directions
Use tenderizer according to directions on label.
Put garlic through a press, and rub steak with garllic and freshly ground pepper.
Mix together soy sauce, vermouth, and Tabasco and pour over steak.
Marinate for 2 hrs. or longer. Broil under very high heat for 3 to 4 minutes on each side Serve rare and carve diagonally.
Flank steak must be rare to be tender.
