Grilled Flank Steak Sangrita
|Beef flank steak||1|
|Dried thyme||1 Teaspoon, crushed|
|Orange juice concentrate||1⁄4 Cup (4 tbs), thawed and undiluted|
|Vegetable oil||3 Tablespoon|
|Fruity wine sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Lightly score steak and rub with salt, pepper and thyme.
In shallow glass dish, combine orange juice concentrate and oil.
Add steak; turn to coat with marinade.
Cover and refrigerate at least 30 minutes.
Drain meat; reserve marinade.
Grill steak, on covered grill, over medium-hot briquets 8 to 10 minutes on each side, turning once and basting often with marinade, until done.
Cut meat across grain into diagonal slices.