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
• 2 Tablespoons Minced Garlic
• 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 leftover marinade, take the fat off, and heat in the microwave to kill off any bacteria. Serve this poured over cooked meat.