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Barbecued Flank Steak




Source of Recipe


Jo Gainey


List of Ingredients




1/2 cup red wine vinegar
1/4 cup soy sauce
1/4 cup minced fresh ginger
1 tablespoon honey
3 Packets Splenda
1 tablespoon olive oil
4 buds garlic, finely minced or pressed
1 teaspoon freshly ground black pepper
1 flank steak (about 2 lbs.), fat trimmed
Lime wedges (optional)



Recipe



In a heavy gallon-size plastic food bag, mix together vinegar, soy sauce,
ginger, honey, Splenda, oil, garlic, and pepper. Add steak close bag and
turn to coat. Let stand at room temperature, turning occasionally, for 20
minutes.

Drain steak; discard marinade. Lay meat on a lightly oiled grill 4 to 6
inches above a solid bed of hot coals (you can hold your hand at grill level
only 2 to 3 seconds) or on a gas grill on high; close lid on gas grill. Cook
meat, turning to brown evenly, until pink (not red or gray) in the thickest
part for medium-rare (cut to test), 10 to 12 minutes. Avoid overcooking.

Transfer steak to a cutting board and garnish with lime wedges. Thinly slice
meat across the grain to serve. Offer lime wedges to squeeze over individual
portions to taste.


© recipe copyright rjgainey 2003