Prep 20 mins
Cook 20 mins
This recipe is from Sunset magazine, probably back in the 80's. My mom used to make it for us for Father's Day every year. DH and I now make it, but we don't make sandwiches. We do double the sauce to pour over the meat on our plates. Instead of making sandwiches, we dip french bread in the extra sauce. It tastes great leftover too.
- 2⁄3 cup ketchup
- 1⁄2 cup water
- 1⁄3 cup lemon juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon celery seed
- 2 bay leaves
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon dry basil
- 1 1⁄2 lbs flank steaks
- French bread (use rolls if you want to make sandwiches)
- In a small pan, combine the ketchup, water, lemon juice, Worcestershire, celery seed, bay leaves, pepper, and basil.
- Simmer, uncovered, stirring occassionally, for 10 minutes.
- Let marinade cool.
- Meanwhile, use a sharp knife to lightly score both sides of the steak, making diagonal cuts across the steak about 1 inch apart to form a diamond pattern.
- Place meat in a dish and pour cooled marinade over the meat.
- Cover and refrigerate about 24 hours.
- Remove meat to BBQ but save the marinade.
- BBQ meat until done to your liking. (allow about 5 - 7 minutes each side for medium rare).
- Pour marinade into a small pan and heat on the stove until hot and simmering.
- Cut meat across the grain in thin slanting slices.
- Serve with sauce and french bread.
This was a fabulous marinade, and something totally different than I usually make! I doubled the sauce ingredients and added 1/2 tsp of garlic salt. I sliced the steak and piled on top of slices of french bread, then topped with the extra sauce. My DH absolutely loved this recipe and I can assure you we will be making this again! Thanks for posting!