"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beef- Arroyo Flank Steak Recipe

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This recipe for Beef- Arroyo Flank Steak, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, May 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Two flank steaks

For marinade:
1 bottle Wishbone Russian dressing
1 cup low sodium soy sauce
2 T. garlic powder
1 tsp. Mongolian Fire Oil (optional)

Directions:
Directions:
Created by Dan Martin, this recipe has become a classic for tailgates at the Arroyo in Pasadena. This recipe stands by itself, or can be cooked, cut and re-heated over low heat the next day for great steak sandwiches. Serve with creamy horseradish sauce or bleu cheese, or both if you are daring.

Combine Russian dressing, soy sauce, garlic powder, and Mongolian Fire Oil in a medium bowl. Marinade flank steaks for as little as 2 or as long as 24 hours. Remove from refrigerator 1 hour prior to grilling. Prepare grill for high heat. Place steaks on grill, turning once every 5 minutes. Reduce heat after ten minutes. Turn twice more for a total cooking time of 20 minutes. Remove and let stand for 5 minutes. Slice across the grain. Serves 6-8.

 

 

 

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