Recipe by foodtvfan
A great tasting steak with homemade marinade from Taste of Home magazine. Wonderful served on soft Kaiser rolls or submarine buns with some grilled onions, green peppers, or mushrooms on the side. Also makes good 'cheese steak' sandwiches by adding some fried onions on top and grated cheese to melt when serving. I usually serve this steak with Picnic Potato Salad (no mayonnaise) and cole slaw or a green salad for a great barbecue dinner. Have also served it with Debber's Zesty Potato Salad which is a great potato salad too.
Top Review by Outta Here
Thanks for this trip down "memory lane"! This is the same marinade my mom used to make back in the 1950's, before commercial BBQ sauces were popular. Of course, in those days, with 4 kids and 2 adults to feed, she used the cheaper chuck steak or round steak. This turned out very tender and flavorful. There was just enough tang without overpowering the meat flavor. Thanks for re-introducing me to this easy recipe!
- 1 (2 lb) beef flank steak
- 3 tablespoons ketchup
- 1 tablespoon vegetable oil
- 1 teaspoon brown sugar
- 1 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- 1⁄8 teaspoon pepper
Directions See How It's Made
- Place flank steak in an 11 inch x 7 inch x 2 inch glass dish.
- Combine remaining ingredients; pour over meat.
- Cover and refrigerate for at least 4 hours, turning once or twice. Remove meat; discard marinade.
- Grill over hot coals until meat reaches desired doneness, about 4 minutes per side for medium-well.
- Slice into thin strips across the grain to serve.