Lee Custer sent me this recipe for flank steak. The marinade makes this a very tender steak with a whole lot of flavor. Lee suggests saving any leftovers for sandwiches later.
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 1 1/2 to 2 pounds flank steak
- 1/4 cup Madeira wine
- 1/4 cup olive oil
- 1 tablespoon lemon pepper
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt or course Kosher salt
- 1/8 cup soy sauce or Worcestershire sauce
- 3 cloves garlic, crushed
- 1/2 teaspoon marjoram
- 1 tablespoon butter
Preparation:
Place flank steak in resealable plastic bag. Add remaining ingredients, except butter, and place in refrigerator for 6 to 12 hours to marinate. Turn bag over at least four times during marination. Grill flank steak over hot hardwood coals, basting frequently with marinade, for about 8-10 minutes a side. Check for doneness. When done cut flank steak on diagonal across the grain. Serve with remaining marinade that has been heated to a boil with butter added. The flavors can be intensified by using your favorite smoking chips on the cooking coals.
