Tom's Flank Steak Recipe

Tom's Flank Steak Notes

This was brought into the Evanston store by a customer.

Ingredients

• 1 1/2 Cups Soy Sauce
• 1 1/2 Cups Canola Oil
• 1 1/2 Tablespoons Lemon Juice
• 2 Tablespoons Brown Sugar
• 1/2 Tablespoons Mustard Powder
• 1/2 Tablespoon Ginger Powder
• 4 Pounds Thin Cut Flank Steak

Serves / Yields

4 pounds

Preparation Instructions

Mix marinade ingredients in a large container with a tight-fitting lid. Trim excess fat from steaks and pound with a tenderizing hammer on both sides. Cut steaks against the grain into individual-sized pieces. Place steaks in marinade, making sure all are thoroughly coated. Work marinade into meat with your hands, so each steak is fully flavored. Marinate 1-3 days, re-mixing several times.

Cook steaks on a very hot fire. Cut into slices on a angle against the grain.

Helpful Hints

Optional: Freeze laftover marinade, take the fat off, and heat in the microwave to kill off any bacteria. Serve this poured over cooked meat.

Credit

This recipe was provided by The Spice House.

Cuisines, Courses and Ingredients

• American, BBQ, Beef, Main Dish, Sauce

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