Alberta Flank Steak
- Reviews 2
Ready In: 30 mins
Serves: 8
Ingredients
- 3⁄4 cup soy sauce
- 3⁄4 cup red wine
- 3⁄4 cup olive oil
- 2 tablespoons fresh ginger, grated
- 2 tablespoons garlic, crushed
- 3 lbs flank steaks
Directions
- Combine soy sauce, wine, oil and ginger or garlic in a shallow bowl.
- Score meat with shallow cuts, criss-cross-style at 2-inch (5 cm) intervals and add to marinade, turning to coat meat.
- Cover and refrigerate for at least four hours but preferably overnight, turning occasionally.
- Remove meat from bowl, reserving marinade. Barbecue over medium-hot coals or at medium-high setting, brushing occasionally with marinade, 4 to 6 minutes per side, or until cooked to desired doneness.
- Remove from barbecue and let stand for 5 minutes, then cut diagonally across the grain, in extra-thin slices. Wrap well and chill.
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