Master Flank Steak Marinaded
2 flank steaks (about 3 1/2 pounds) -- trimmed of fat 1 Barbecue Sauce (see recipe) INSTRUCTIONS: Have your butcher butterfly the larger flank steak all the way through. You now ha...
Ingredients
- 2flank steaks (about 3 1/2 pounds) -- trimmed of fat
- 1barbecue sauce (see recipe)
Directions
- 1
2 flank steaks (about 3 1/2 pounds) -- trimmed of fat 1 Barbecue Sauce (see recipe) INSTRUCTIONS: Have your butcher butterfly the larger fla
- 2
You now have 3 pieces of flank steak
- 3
The 2 thinner cuts will be used for the Flank Steak Roulade and the Beef and Citrus Salad
- 4
Pour 1/4 cup barbecue sauce into the bottom of a glass or stainless-steel dish, tilting to cover the bottom
- 5
Place 1 piece of steak in the dish, and continue to layer with 1/4 cup sauce and flank steak, ending with barbecue sauce
- 6
Cover and refrigerate for 4 to 6 hours - no longer (the acid in the sauce will toughen the meat)
- 7
By: DAN BOWE, Special to The SF Chronicle