"Italian Flank Steak"
Recipe By : Meat
Serving Size : 6 Preparation Time :0:00
Categories : Beef Grilling
Amount Measure Ingredient -- Preparation Method
2 pounds beef flank or round steak -- 1/2 inch thick
1 tablespoon chopped fresh oregano leaves
OR
1 teaspoon dried oregano leaves
3 tablespoons olive or vegetable oil
2 tablespoons white vinegar
OR
2 tablespoons lemon juice
1 teaspoon salt
2 cloves garlic -- finely chopped
1 (8 ounce) can tomato sauce
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Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern on
both sides of beef. Mix remaining ingredients except tomato sauce in
shallow nonmetal dish or heavy-duty resealable plastic bag. Add beef,
turning to coat with marinade. Cover dish or seal bag and refrigerate at
least 1 hour but no longer than 24 hours.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat. Open can of tomato sauce and place at edge of grill to warm. Grill
beef uncovered 4 inches from medium heat about 10 minutes for medium
doneness (160ºF), brushing frequently with tomato sauce and turning once.
Heat any remaining tomato sauce to boiling; boil and stir 1 minute. Cut
beef diagonally across grain into thin slices. Serve beef with remaining
tomato sauce.
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