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Marinated Flank Steak


1 cup Vegetable oil
1/2 cup Soy sauce
1/3 cup Red wine vinegar
1/4 cup Lemon juice
3 tablespoon Worcestershire
2 tablespoon Dijon mustard
1 tsp Pepper
1 clove Garlic, minced
2 (1 lb) flank steaks

Yield: 4 servings

Marinate meat in combined ingredients at least 6 hours or overnight in a ziploc bag, turning occasionally. Discard marinade, retaining onion slices.

Encase onions in aluminum foil; grill steaks and onions over medium high coals (350-400 degrees) about 15 minutes or till of desired doneness, turning. Cut across diagonally into thin strips.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.