Sunday, October 1, 2006

New Orleans Flank Steak

Copyright 2007, Robin Miller: Quick Fix Meals

2 tablespoons red wine vinegar
2 teaspoons light brown sugar
2 teaspoons Creole or Cajun seasoning
2 teaspoons reduced-sodium teriyaki sauce
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
One 1 1/4-pound flank steak

In a large zip-top plastic bag or shallow plastic container, combine the vinegar, sugar, Creole seasoning, teriyaki sauce, oregano, salt, and pepper. Seal the bag or container and shake to combine the ingredients. Add the flank steak, seal, and shake again to coat.

If you're stopping here:

Refrigerate up to 3 days or freeze (in the marinade) up to 3 months. Thaw completely in the refrigerator or microwave before cooking (if using the microwave, keep a close eye on the steak and stop thawing before the meat starts cooking).

When you're ready to eat:

Preheat the broiler, a stove-top grill pan, or outdoor grill, then broil or grill the steak 5 to 7 minutes per side for medium or to your desired degree of doneness. Let the steak stand 10 minutes on a serving platter before slicing crosswise into 1/2-inch-thick slices.

No comments: