From SSMNITA@aol.com Wed Aug 20 14:19:47 2003
Date: Wed, 20 Aug 2003 11:44:37 +0000 (UTC)
From: SSMNITA@aol.com
Newsgroups: rec.food.recipes
Subject: Nita's Barbecued Beef Flank Steak
Followup-To: rec.food.cooking, rec.food.recipes

Nita's Barbecued Flank Steak

1 flank steak (brisket)
2 tablespoons oil

Nita's Steak Rub:
 
2 teaspoons Paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon celery salt
3 Tablespoons Dark Brown Sugar
1/4 teaspoon ground ginger (optional)
1 teaspoon table salt
1/8 to 1/4 teaspoon black pepper

Nita's Barbecue Sauce:

1/4 cup Kikkoman's Low Sodium soy sauce 
1/4 cup honey 
1/2 bottle DelMonte or Heinz Catsup
1/2 teaspoon French's Prepared Mustard
1 or 2 teaspoons Worcestershire Sauce
1/4 cup Apple Cider or Balsamic Vinegar
1 teaspoon Liquid Smoke
1 cup dry red wine or Beef Broth (OPTIONAL)
Dash of Tabasco (If you want it HOT and spicy)
salt and black pepper, to taste

Rub steak all over with oil.  Combine ingredients for Nita's Steak Rub and
rub meat with it. Sprinkle top of steak with any left over rub.  Combine
ingredients for Nita's Barbecue Sauce in a sauce pan. Bring to boil and
cook over low for about 7 minutes. Allow sauce to cool. Marinate a couple
of hours or better. overnight.  To cook, heat grill and cook for 5 b 7
minutes on each side, or broil on the stove if you have a large enough
skillet or broil in oven.  Bring the marinade to a boil in a saucepan and
then strain it. Never use without boiling as it has been on raw meat.
After removing steak from the heat, let flank steak sit for a few minutes,
then slice VERY thinly across the grain and serve with its own juice mixed
with the cooked marinade sauce drizzled on top.

Nita Holleman
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