New Orleans Flank Steak
Kandi Sackett
Kandi Sackett
ingredients
- 2 tbl. red wine vinegar
- 2 tsp. light brown sugar
- 2 tsp. creole or Cajun seasoning
- 2 tsp. reduced-sodium teriyaki sauce
- 1 tsp. dried oregano
- 1/4 tsp. salt
- 1/4 tsp. cracked black pepper
- One 1 1/4 pound flank steak
directions
- 1
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.
- 2
If you’re stopping here:
- 3
Refrigerate up to 3 days or freeze in the marinade for up to 3 months. Thaw completely in the fridge.
- 4
When you’re ready to eat:
- 5
Preheat the broiler, a stove-top grill pan, or outdoor grill, then broil or grill the steak for 5 to 7 minutes per size 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.
Source: Kandi
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