Marinated Flank Steak
Yield
4 servingsPrep
15 minCook
30 minReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
soy sauce, tamari
|
|
| ¼ | cup |
vegetable oil
|
|
| 2 | tablespoons |
water
|
|
| 2 | each |
garlic cloves
minced |
|
| 2 | teaspoons |
brown sugar
|
|
| 1 | teaspoon |
ginger root
chopped |
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | pounds |
beef, flank steak (london broil)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
soy sauce, tamari
|
|
| 59 | ml |
vegetable oil
|
|
| 3E+1 | ml |
water
|
|
| 2 | each |
garlic cloves
minced |
|
| 1E+1 | ml |
brown sugar
|
|
| 5 | ml |
ginger root
chopped |
|
| 1.3 | ml |
black pepper
|
|
| 1.4 | kg |
beef, flank steak (london broil)
|
|
Directions
In a small bowl, combine all ingredients except the flank steak, and mix well.
Score the flank steak on both sides. Place in a glass baking dish , pour the marinade over the flank steak.
Refrigerate for 2 to 4 hours, turning the steak once.
Barbacue or broil the meat 6 inches from the heat, about 5 minutes on each side or until it reaches the desired doneness, basting occasionally with the marinade.
To serve, slice thinly across the grain of the meat.
