This is one of the great marinades I use when I grill a flank steak or a skirt steak. If you’ve never used one of these cuts of beef give them a try. They are used when making fajitas. Because they are a tougher cut of meat you will need to slice them thinly going against the grain of the steak. This makes for tender slices which are also great for a nice steak salad–Yum! This week I sliced the steak and served it with a dish of spanish rice and some sweet black beans. Whichever way you decide to serve your steak–enjoy!
1/2 C. soy sauce
1/2 C. canola oil
3 Tbsp. red wine vinegar or cider vinegar
3 Tbsp. barbecue sauce
3 Tbsp. steak sauce
2 Tbsp. dried minced onion
1 Tbsp. liquid smoke, optional
1/2 tsp. garlic powder
1 beef flank steak (1 1/2 lbs)
In a large resealable plastic bag, combine the first eight ingredients; mix well. Add the steak, seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade. Grill steak, covered, over medium-high heat for 6-8 minutes on each side or until meat reaches desired doneness. Slice steak across the grain.
