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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Alberta Flank Steak Recipe

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This recipe for Alberta Flank Steak is from J.C.'S Country Cookin, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 Cup Soy Sauce
3/4 Cup Red Wine
3/4 Cup Oil
2tbsp Grated fresh ginger or garlic
2 1/2- 3 lb. Flank Steak
Directions:
Directions:
Combine soy sauce, wine, oil and ginger or garlic in a shallow bowl. Score meat with shallow cuts, criss-cross-style at 2-inch (5 cm) intervals and add to marinade, turning to coat meat. Cover and refrigerate for at least four hours but preferably overnight, turning occasionally.
Remove meat from bowl, reserving marinade. Barbecue over medium-hot coals or at medium-high setting, brushing occasionally with marinade, 4 to 6 minutes per side, or until cooked to desired doneness. Remove from barbecue and let stand for 5 minutes, then cut diagonally across the grain, in extra-thin slices. Wrap well and chill.
Number Of Servings:
Number Of Servings:
Eight servings.

 

 

 

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