Barbecued Flank Steak

  • 1 112-pound flank steak
  • 12 cup vegetable oil
  • 12 cup tomato juice
  • 12 cup soy sauce
  • 12 cup packed brown sugar

Score flank steak 1/8-inch deep on each side in diamond pattern, using a sharp knife. Place in glass dish. Pour mixture of remaining ingredients over steak, turning to coat. Marinate, covered, in refrigerator for 24 hours, turning occasionally. Let stand at room temperature for 2 hours. Drain, reserving marinade. Bring reserved marinade to a boil in saucepan; strain into another saucepan. Keep warm over low heat. Grill steak over hot coals for 4 to 5 minutes per side or until done to taste. Slice steak cross-grain into thin strips. Serve topped with warm marinade.

Published on July 20, 2015
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