Friday, July 22, 2011

Hot & Spicy Marinated Grilled Flank Steak

I know most of my mid-west bloggie friends just wanna keep cool...but this Hot & Spicy recipe can either be broiled OR grilled, so a nice, chilly marinate in the fridge and then get some burly guy to toss it on the grill - no hot kitchen to deal with! I usually use flank steak for this recipe, but it's great for other cuts as well and you can keep it in the fridge for up to three days. We can never wait more than a few hours though ;-)

Hot & Spicy Marinated Grilled Flank Steak

1/4 cup olive or vegetable oil (I use olive oil)
2 Tablespoons red wine vinegar
2 Tablespoons dry Sherry
2 Tablespoons soy sauce (I use the less sodium kind)
2 Tablespoons packed brown sugar
2 Teaspoons seasoned salt (Lowry's, Johnny's Dock, etc.)
2 Teaspoons dried red pepper flakes (or to your taste)
1 Teaspoon worcestershire sauce
1 Teaspoon paprika
1 Teaspoon chili powder
1/2 Teaspoon garlic powder with parsley
Steaks - flank steak, ribeyes, New Yorks, etc. (I've used all of these at some time)

In a one gallon zip-loc bag, combine all ingredients except steaks. Moosh & slosh around (kitchen technical terms) to mix well. Add steak and seal bag, squeezing out excess air. I usually use a flank steak pack from Costco which has two fairly large steaks, or three smaller ones. If you have a LOT of meat, you may need to increase the amount of marinade, but as long as all the meat gets "wet," you can make the marinade go a long ways. Flop the bag around to ensure the marinade completely covers all sides of the meat. Refrigerate several hours, or up to three days. Remove meat from bag and discard marinade. Grill or broil to desired doneness. If using flank steak, cut crosswise into thin strips. Enjoy!!!

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