Sweet Sour Flank Steak
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Liquid hot pepper seasoning||1⁄8 Teaspoon|
|Vegetable cooking oil spray||1|
Light and lean flank steak comes off the grill juicy and full of flavor when it's marinated, then cooked just to the rare stage.
In a small pan, combine vinegar, honey, soy sauce, garlic, and hot pepper seasoning.
Place over medium heat and cook, stirring often, until honey is dissolved and mixture is well blended (about 5 minutes).
Let cool slightly.
Trim and discard any fat from meat; place steak in a shallow bowl or baking dish.
Pour vinegar mixture over steak, cover, and refrigerate for at least 4 hours or until next day, turning steak once or twice.
Remove steak from marinade and drain briefly, reserving marinade.
Spray a barbecue grill with cooking spray.
Place steak on grill 4 to 6 inches above a solid bed of medium coals.
Grill, turning once and basting often with some of the marinade, until done to your liking when slashed (about 4 minutes on each side for rare).
Transfer steak to a carving board and keep warm.
In a small pan, boil any remaining marinade over high heat until reduced to about 1/2 cup.
Cut meat across grain into thin, slanting slices.
Garnish with parsley.
Accompany with marinade.