Grilled Western Flank Steak

Featured by Koehler in the Gold Wine Club.

Ingredients

1/3 cup soy sauce
1/3 cup vegetable oil, plus extra for grilling
3 garlic cloves minced
1 tablespoon dark brown sugar
1 tablespoon tomato paste
1 tablespoon chili powder
2 tsp. cumin
¼ tsp. cayenne pepper
2 pounds flank steak
Lime wedges for serving

Instructions

Combine soy sauce, oil, sugar, tomato paste, chili powder, cumin, and cayenne in a gallon zipper bag. Add steak, press out as much air as possible, and seal bag. Refrigerate for 1 hour, flipping bag after 30 min. Turn all burners to high, close lid and heat grill until very hot, about 15. min. Oil grill, leave all burners on high. Remove steak from marinade and pat dry. Grill, covered until dark brown on one side, about 4 min. Flip meat over and continue to grill, covered, until medium, 6-7 min. longer. Transfer steak to carving board and rest for 5 min. before slicing thin. Serve with you favorite grill vegetables and baked potato.



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