Tom's Flank Steak

This was brought into the Evanston store by a customer.

Yield: 4 pounds

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Tom's Flank Steak Recipe

  • 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
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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.

Yield: 4 pounds
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.


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