Ingredients:
1 flank steaks, 1/2 inch thick ( about 1 1/2 pounds)
3 garlic cloves, minced
1/2 cup safflower oil ( or other veg oil)
1/2 cup tomato juice ( or V-8 juice)
1/2 cup soy sauce ( we use low sodium)
1/2 cup brown sugar
1/2 teaspoon pepper
vegetable oil
Directions:
Score the flank steak on each side, making a diamond pattern about 1/8-inch deep. Place flank steak in a dish for marinating.
Combine the marinade ingredients (garlic – pepper) in a cup or bowl. Pour over steak. Refrigerate at least 4 hours or overnight. Let stand at room temperature before grilling.
Preheat grill.
Drain marinade from steak into a saucepan. Heat marinade to boililng point and then strain into another pan and keep warm.
Brush the grids lightly with vegetable oil.
Grill steak over hot coals (or high heat) for 3-5 minutes per side. Carve steak diagnolly.
If desired served with sauce or with grilled onions and mushrooms.
Servings: 4-6
Time preparation: 30 min.
Time total: 50 min.