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Tom's Flank Steak

This was brought into the Evanston store by a customer.



4 pounds


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.


This recipe was provided by Tom from Evanston