Down The Chimney Flank Steak Recipe
Ingredients
| Wine vinegar | 4 Cup (16 tbs) | |
| Oil | 1/4 Cup (16 tbs) | |
| Instant onion | 1 Tablespoon | |
| Dried dill | 1/4 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 18 Teaspoon | |
| Flank Steak – 1 (2 pound) | ||
| Sugar | 1 1/2 Teaspoon | |
Directions
MAKING
1) In a bowl, mix together the vinegar, oil and ¼ cup water, onion, flakes, dill, garlic powder, salt and pepper
2) In a shallow glass dish, place the steak in the bowl
3) Pour the vinegar over the steak
4) Cover the dish with cling wrap and allow to rest for 2 hours
5) Drain the marinade and reserve
6) In a broiling pan, place the steak and then broil for 5 minutes on each side
7) On a serving platter, place the meat
8) In a saucepan, mix together the cornstarch, sugar, ½ cup water and the reserved marinade
9) Add in the drippings from the broiling pan
10) Stir and cook continually till the mixture thickens
11) Using a sharp knife, slice the met into diagonal pieces and top with the sauce
SERVING
12) Serve warm
1) In a bowl, mix together the vinegar, oil and ¼ cup water, onion, flakes, dill, garlic powder, salt and pepper
2) In a shallow glass dish, place the steak in the bowl
3) Pour the vinegar over the steak
4) Cover the dish with cling wrap and allow to rest for 2 hours
5) Drain the marinade and reserve
6) In a broiling pan, place the steak and then broil for 5 minutes on each side
7) On a serving platter, place the meat
8) In a saucepan, mix together the cornstarch, sugar, ½ cup water and the reserved marinade
9) Add in the drippings from the broiling pan
10) Stir and cook continually till the mixture thickens
11) Using a sharp knife, slice the met into diagonal pieces and top with the sauce
SERVING
12) Serve warm
Chef
