Marinated Beef Flank
Comments: A piece of beef really seldom served. A cut that is not that tender, but that is really tasty.
Excellent served along with French fries, and a mixed salad.
Servings:
IngredientsPreparation
  • 3/8 cup [90 mL] soy sauce
  • 3/8 cup [90 mL] semi-dry Sherry
  • 1/3 cup [80 mL] olive oil
  • 1 clove garlic, crushed
  • 1 teaspoon [5 mL] salt
  • 1/2 teaspoon [2.5 mL] gray pepper
  • 2 1/4 pounds [1 kg] piece beef flank, well beaten
  • Mix together soy sauce, Sherry,olive oil, crushed garlic, salt and gray pepper into a large shallow glass dish large enough to hold the piece of piece.
  • Lay the piece of beef into the dish; leave to marinate refrigerated for at least 8 hours, or overnight.
  • Preheat barbecue until really hot.
  • Using tongs, remove beef from marinade and transfer beef onto hot barbecue rack.
  • Grill beef for 3 to 4 minutes on each side, until rare, brushing meat often with marinade.
  • Serve immediately.