- 1 or 2 flank steaks
- 1 tablespoon [15 g] sugar
- 2 tablespoons [30 mL] soy sauce
- 1 teaspoon [5 mL] salt
- 1 tablespoon [15 mL] salad oil
- 2 teaspoons [10 mL] tenderizer
- 2 tablespoons [30 mL] Sherry or vinegar
- 1 tablespoon [15 mL] honey or corn syrup
- 1 teaspoon [5 mL] seasoning salt
- 1 teaspoon [5 mL] garlic powder
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- Preheat barbecue until really hot.
- Pierce steak[s] with a fork on both sides; arrange into a deep dish.
- Combine sugar, soy sauce, salt, salad oil, tenderizer, Sherry or vinegar, honey or corn syrup, seasoning salt and garlic powder; pour over steak[s].
- Let stand for 2 or 3 hours; turning steak[s] occasionally.
- Grill steak[s], allowing 4 minutes per side.
- Serve, sliced into thin diagonal slices against the grain.
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