Barbecued Flank Steak

Although brisket is the most classic beef barbecue category (most of the cuts used will serve 30 to 40 people), other cuts of meat can take to the barbecue. For smaller cuts, the tenderizing comes up front, with long marinating periods and a grilled finish, as with this steak classic.

Wine suggestions: Gallo Frei Ranch Zinfandel and Chateau Souverain Dry Creek Valley Zin both make a nice complement to barbecued beef. For Merlot I suggest going upscale, to a Beringer Bancroft Ranch Howell Mountain or an Arrowood Merlot. And for Shiraz, try the Penfolds Bin 389 Cabernet-Shiraz, Magill Estate Shiraz, or Banrock Station Shiraz.

  • 1 11/2-pound flank steak
  • 1/2 cup vegetable oil
  • 1/2 cup tomato juice
  • 1/2 cup soy sauce
  • 1/2 cup packed brown sugar
  • 3 cloves of garlic, minced
  • 1/2 teaspoon pepper

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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