Tom's Flank Steak Recipe
Tom's Flank Steak Notes
This was brought into the Evanston store by a customer.
- 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
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.
Optional: Freeze leftover marinade, take the fat off, and heat in the microwave to kill off any bacteria. Serve this poured over cooked meat.
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